Ramen Carbonara Fusion Dish (Print View)

A quick, creamy blend of noodles, egg, and cheese creating a savory, comforting main dish.

# Components:

→ Noodles

01 - 1 packet instant ramen noodles (flavor packet excluded)

→ Sauce

02 - 1 large egg
03 - 1/3 cup grated Parmesan cheese (or Pecorino Romano)
04 - 2 tablespoons heavy cream (optional for creaminess)
05 - 1 clove garlic, minced
06 - 1/4 teaspoon ground black pepper
07 - Pinch of salt

→ Toppings & Additions

08 - 2 strips cooked bacon or pancetta, chopped (optional for non-vegetarian)
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Extra grated Parmesan cheese, for serving

# Directions:

01 - Bring a small pot of water to a boil. Add ramen noodles and cook according to package directions, approximately 3 minutes. Drain thoroughly, reserving 2 tablespoons of the hot cooking water.
02 - In a mixing bowl, whisk together egg, grated Parmesan, heavy cream (if using), minced garlic, black pepper, and a pinch of salt until smooth.
03 - Return drained noodles to the pot off heat. Immediately pour the egg and cheese mixture over noodles, tossing vigorously to coat evenly. Gradually add reserved hot water, stirring to achieve a silky sauce consistency.
04 - Stir in cooked bacon or pancetta if using. Transfer to a serving bowl.
05 - Top with extra Parmesan cheese and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes indulgent enough to feel like a real meal.
  • You probably already have most of these ingredients hiding in your fridge right now.
  • The silky sauce that forms is pure magic—no cream required if you don't have it.
02 -
  • Temperature is everything—the noodles must still be hot when you add the egg, but you need to work off the heat so the egg becomes sauce instead of scrambled bits.
  • That reserved pasta water is not optional; the starch in it is what transforms a thin mixture into a proper, silky sauce.
03 -
  • Grate your cheese right before cooking—pre-shredded cheese has anti-caking agents that can make the sauce separate instead of emulsify smoothly.
  • If the sauce looks too thick, add more pasta water drop by drop; if it looks too thin, it will continue to thicken as it cools slightly, so be patient before panicking.
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