Instant ramen is taken to new heights in this sophisticated fusion version of carbonara – simply called Carbonara Ramen! Try it once and see why it’s so good.
If you’ve ever looked in the pantry and refrigerator and found only ramen noodles, eggs, and bacon and wondered what to do with them, we have the answer. Make ramen carbonara – a unique twist on an age-old classic. Ramen noodles cut the cooking time in half, providing a delicious fusion meal in only 15 minutes.
Quick-cooking ramen noodles are staples in the kitchens of college students and busy moms who need to put meals together quickly and on a budget. Toss the seasoning packet or save it to use in another recipe and prepare the noodles as directed on the package. You are essentially rehydrating precooked noodles. Save half a cup of the pasta water, as you might need it later in this recipe.
Why I Like This Recipe…
I like this recipe because it is quick and inexpensive. Time and money are valuable, so anywhere I can cut corners or save time, I do. I love making carbonara the tried-and-true way, but you don’t sacrifice much with this version. I’ve made carbonara with many types of gluten-free pasta with excellent results. Using curly ramen noodles is fun for children. They love slurping those long, squiggly strands.
Crucial Step – Remove the Pan From the Heat Before Adding the Egg Mixture
If there is one step to remember, it is to remove the pan or skillet from the heat before adding the egg mixture; otherwise, you will wind up with scrambled eggs. Once you remove the pan from the heat and mix the pasta with the fat in the skillet, quickly pour the egg mixture over the pasta and stir rapidly and continuously until the pasta is well coated. If you are nervous about accidently scrambling the eggs, mix the noodles with the bacon fat in the skillet, and then pour them into the bowl of egg and cheese and mix it there.
Reserve half a cup of pasta liquid when draining the pasta, just in case you need to add it to the dish. If the carbonara looks a bit thick, add the pasta water 1 tablespoon at a time until the desired consistency is reached. Do not throw away your meal if the eggs accidentally scramble due to high heat. It may not look as pretty, but it will still taste good.
How to Make Ahead and Store
As with other versions of carbonara, it is best to eat this dish immediately after cooking. If you have leftovers, bring them to room temperature before placing them in the refrigerator in an airtight container. Ramen carbonara may stay fresh for up to 3 days, but the dish’s consistency will likely change slightly. Reheating on the stove with 1 – 2 tablespoons of water and continual stirring should refresh the dish. Carbonara does not freeze well.
Why Do I Have to Grate My Parmesan Cheese?
One critical step in making carbonara is freshly grating the Parmesan to ensure it melts into the sauce. Store-bought pre-grated cheese often contains cellulose or other additives to prevent sticking, which won’t work for this dish. You can use fresh Parmesan, Parmigiano Reggiano, or, for the most authentic version, pecorino romano, made from sheep’s milk. While at it, use freshly ground black pepper for the most flavor. It makes a significant difference in the taste of the meal.
Why Does This Version Use Bacon Instead of Guanciale?
Ramen carbonara is a fusion-style dish that substitutes regular pasta for ramen noodles. It is a quick-cooking, lower-cost version, hence the bacon rather than the costlier guanciale. However, you can use guanciale, pancetta, or prosciutto in this recipe instead of the bacon. Make sure to use fatty bacon and get it nice and crispy. You need the bacon fat for the sauce.
Serving Suggestions
When serving this rich, delicious ramen carbonara, a simple side dish and light dessert are all you need. Creamed Spinach goes well with pasta. These Spinach Parmesan Appetizer Bites are easy to make, as they use refrigerated biscuits. Serve them instead of bread for an added veggie boost. Add some Double Chocolate Chip Cookies for dessert, and watch your family devour their meal.
Carbonara Ramen
Ingredients
- 6 ounces ramen noodles seasoning packets discarded
- 4 slices bacon chopped
- 2 large eggs
- 1 cup Parmesan cheese freshly grated
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Cook the ramen noodles according to package instructions without the seasoning packet. Drain and toss with olive oil to prevent sticking.
- In a skillet, cook the chopped bacon until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
- In a bowl, whisk together eggs, Parmesan cheese, salt, and black pepper.
- Add the cooked ramen noodles to the skillet with the bacon fat. Remove from heat and quickly pour the egg and cheese mixture over the noodles, tossing continuously to coat the noodles and to prevent the eggs from scrambling.
- Add the cooked bacon back to the skillet and toss everything together.
- Serve immediately, garnished with fresh parsley.
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