Broke Weeknight Garlic Butter Ramen Carbonara

• 8 oz ramen noodles (discard the seasoning packet)
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 slices bacon, cooked and crumbled
• 2 green onions, thinly sliced
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Cook ramen noodles according to package instructions until al dente, reserving 1/2 cup of the cooking water, then drain.
2. 2 In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 In a small bowl, whisk together eggs and Parmesan cheese.
4. 4 Add drained noodles to the skillet with garlic butter and toss to coat. Quickly whisk the reserved cooking water into the egg mixture, then pour over the noodles.
5. 5 Remove skillet from heat and stir vigorously to create a creamy sauce without scrambling the eggs.
6. 6 Stir in crumbled bacon and season with salt and pepper to taste.
7. 7 Divide between bowls, top with sliced green onions, and serve immediately.

Equipment

• Large skillet
• Pot for boiling noodles

Variations

• Add sautéed mushrooms or spinach for extra veggies.
• Swap bacon for crispy pancetta for an authentic Italian twist.

Substitutions

• Use olive oil instead of butter for a dairy-free version.
• Substitute bacon with turkey bacon for a lighter option.

Pairings

• Serve with a chilled glass of Sauvignon Blanc or a hoppy IPA.

Nutrition

Tips

• For extra richness, finish with a drizzle of olive oil.
• Reserve more pasta water if needed to adjust sauce consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan with a splash of water or milk to revive the sauce.

Freezing: Does not freeze well due to the egg-based sauce.

Serving Suggestions

• Pair with a simple side salad or steamed edamame for a complete meal.

FAQ