Ramen Carbonara

• 8 oz ramen noodles (discard the seasoning packet)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/4 cup grated Pecorino Romano cheese
• Freshly ground black pepper
• 2 slices bacon, chopped (optional)

Steps

1. 1 Cook bacon in a large skillet until crispy, remove and set aside.
2. 2 In the same skillet, heat butter and olive oil over medium heat.
3. 3 Add minced garlic and sauté for about 1 minute until fragrant.
4. 4 Meanwhile, cook ramen noodles according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
5. 5 In a bowl, whisk together eggs and both cheeses.
6. 6 Add cooked noodles to the skillet, tossing to coat. Quickly remove from heat.
7. 7 Pour egg mixture over noodles, tossing quickly to create a creamy sauce. Add reserved pasta water as needed.
8. 8 Season generously with black pepper.
9. 9 Toss in crispy bacon if using.
10. 10 Serve immediately.

Equipment

• Large skillet
• Measuring cups
• Whisk

Variations

• Add shrimp or chicken for extra protein.
• Substitute bacon with pancetta for a traditional flavor.

Substitutions

• If Parmesan is unavailable, use more Pecorino Romano.
• Use turkey bacon for a leaner option.

Pairings

• Pairs well with a light lager or a crisp white wine like Pinot Grigio.

Nutrition

Tips

• For a vegetarian version, skip the bacon and add sautéed mushrooms or spinach.
• Use kitchen tongs to toss the noodles for even coating.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Does not freeze well due to the texture of the noodles.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.

FAQ