Ramen Carbonara Fusion (Printable view)

Creamy egg and cheese sauce envelops ramen noodles for a fast, flavorful fusion meal.

# What You Need:

→ Noodles

01 - 1 packet instant ramen noodles, without seasoning packet

→ Sauce

02 - 1 large egg
03 - 1/3 cup grated Parmesan cheese or Pecorino Romano
04 - 2 tablespoons heavy cream (optional)
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)
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Extra grated Parmesan cheese, for garnish

# How To Make:

01 - Bring a small pot of water to a boil. Add instant ramen noodles and cook for about 3 minutes until tender. Drain thoroughly, reserving 2 tablespoons of 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 and homogenous.
03 - Return drained hot noodles to the pot off heat. Immediately pour egg and cheese mixture over noodles, tossing vigorously to coat evenly. Gradually add reserved hot water to achieve a smooth, silky sauce consistency.
04 - Fold in chopped cooked bacon or pancetta if using. Transfer to serving bowl. Garnish with extra Parmesan and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • It tastes legitimately indulgent but comes together faster than ordering delivery.
  • You probably have everything at home right now, which means no excuses for skipping dinner.
  • The silky sauce clings to ramen noodles better than you'd expect, creating something that feels intentional, not like a shortcut.
02 -
  • Temperature control is everything—if your pot is still on heat when you add the egg mixture, you'll get scrambled carbonara instead of creamy carbonara, and that's a different (worse) dish entirely.
  • The starchy pasta water is not decoration; it's what transforms a thick, clumpy mixture into something luxurious and glossy.
03 -
  • Reserve your pasta water before you drain the noodles—this single step is what separates rough and clumpy from creamy and luxurious.
  • Use room-temperature eggs if you can remember to pull them out ten minutes before cooking; they temper into smoothness more reliably than cold eggs straight from the fridge.
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