Introduction

This Ramen Carbonara is a delicious fusion of classic Italian flavors and quick, easy instant noodles. Creamy, cheesy, and rich with crispy pancetta, it’s a comforting dish that comes together in minutes—perfect for a satisfying weeknight meal.

Ingredients

2 packs of instant ramen noodles (discard the seasoning packets)
4 ounces pancetta or bacon (diced)
2 large eggs
1/2 cup grated Parmesan cheese (plus extra for serving)
1 clove garlic (minced)
1/4 teaspoon black pepper (or to taste)
Salt (to taste)
2 tablespoons chopped fresh parsley (optional)

Instructions

Step 1: In a large pot, bring water to a boil. Add the ramen noodles and cook according to package instructions (about 3–4 minutes). Drain the noodles, reserving a little pasta water, and set aside.
Step 2: In a large skillet over medium heat, cook the diced pancetta or bacon until crispy, about 4–5 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
Step 3: In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
Step 4: Add the drained noodles to the skillet with pancetta and garlic. Toss to combine and remove the skillet from heat.
Step 5: Quickly pour the egg and cheese mixture over the hot noodles, tossing vigorously to create a creamy sauce. Add a little reserved pasta water if the sauce is too thick, until you reach the desired consistency.
Step 6: Taste and adjust seasoning with salt and extra black pepper if needed. Serve immediately, topped with extra Parmesan cheese and chopped parsley if desired.

Tips & Variations

For a smoky flavor, try using smoked bacon instead of pancetta.
If you prefer a richer sauce, add a splash of heavy cream to the egg and cheese mixture.
To keep the sauce from scrambling, make sure to remove the skillet from heat before adding the egg mixture.
Freshly cracked black pepper enhances the classic carbonara flavor, so don’t be shy with it.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or broth to restore creaminess. Avoid microwaving directly as the eggs might scramble.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of instant ramen?

Yes, traditional spaghetti or linguine work well in this recipe and create a more classic carbonara texture.

How do I prevent the eggs from scrambling when adding them?

Remove the skillet from the heat before adding the egg mixture and toss quickly. The residual heat will gently cook the eggs, creating a smooth, creamy sauce without scrambling.

Ramen Carbonara Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Ramen Carbonara recipe combines the creamy richness of traditional Italian carbonara with the quick and comforting texture of instant ramen noodles. Using simple ingredients like pancetta, eggs, Parmesan cheese, and garlic, this dish takes just minutes to prepare and delivers a flavorful fusion perfect for a satisfying weeknight meal.

Author: Bella
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion (Italian-Japanese)

Ingredients

Scale

Main Ingredients

2 packs of instant ramen noodles (discard the seasoning packets)
4 ounces pancetta or bacon, diced
2 large eggs
1/2 cup grated Parmesan cheese, plus extra for serving
1 clove garlic, minced
1/4 teaspoon black pepper, or to taste
Salt, to taste
2 tablespoons chopped fresh parsley (optional)

Instructions

Cook the Ramen: In a large pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3 to 4 minutes. Drain the noodles and set them aside, reserving a small amount of the pasta water to adjust the sauce consistency later.
Prepare the Carbonara Sauce: Heat a large skillet over medium heat and cook the diced pancetta or bacon until it becomes crispy, approximately 4 to 5 minutes. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it. In a separate bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until the mixture is smooth and well combined.
Combine Noodles and Sauce: Transfer the drained ramen noodles into the skillet with the pancetta and garlic. Toss to mix everything evenly, then remove the skillet from heat to prevent scrambling the eggs. Immediately pour the egg and cheese mixture over the hot noodles, tossing vigorously to create a creamy sauce. If the sauce appears too thick, gradually add some reserved pasta water to achieve the desired creamy consistency.
Serve: Taste the dish and adjust seasoning with salt and additional black pepper if needed. Serve immediately, topped with extra Parmesan cheese and a sprinkle of chopped fresh parsley for added flavor and color.

Notes

Be sure to remove the skillet from heat before adding the egg mixture to prevent it from scrambling and to achieve a smooth carbonara sauce.
If you prefer a vegetarian version, substitute pancetta with sautéed mushrooms or smoked tofu.
The reserved pasta water helps to loosen the sauce and give it a silky texture.
For a stronger garlic flavor, add an extra clove of minced garlic when cooking the pancetta.
This dish is best enjoyed immediately as the sauce thickens upon standing.

Keywords: Ramen Carbonara, Instant Ramen Recipes, Quick Dinner, Pancetta Carbonara, Fusion Noodles, Easy Carbonara, Ramen Noodle Carbonara