Description
A delicious twist on traditional carbonara using ramen noodles instead of pasta. Quick and easy to prepare, perfect for a cozy meal.
Ingredients
Scale
- 9 ounces ramen noodles, discard the seasoning
- 1 tablespoon olive oil
- 8 slices bacon, chopped
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup Parmesan cheese, freshly grated
- 1/41/2 teaspoon salt, or to taste
- 1/41/2 teaspoon pepper, or to taste
- 4 tablespoons fresh basil, chopped
Instructions
- Cook Ramen Noodles: Start by boiling some water in a large pot. Add the ramen noodles and cook until they are tender, usually a few minutes. Keep an eye on the clock to avoid overcooking, which can result in mushy noodles.
- Whisk Egg Mixture: In a medium-sized bowl, whisk together the eggs and grated Parmesan cheese until you achieve a creamy and velvety texture. Be careful to whisk thoroughly so the eggs do not clump when added to the hot noodles.
- Prepare Bacon: In a large skillet, cook the chopped bacon over medium heat until it is crispy. Watch the bacon closely, as it can quickly turn from crispy to burnt. The savory aroma will fill your kitchen as it cooks.
- Combine Ingredients Together: Once the bacon has reached the desired crispiness, lower the heat and add the cooked ramen noodles to the skillet. Toss the noodles gently in the bacon fat until everything is well mixed, being careful not to break the noodles.
- Add Egg Mixture: Remove the skillet from heat. Pour the creamy egg and cheese mixture into the skillet, gently stirring to coat the noodles and to thicken the sauce slightly. Avoid leaving the skillet on heat to prevent the eggs from scrambling.
- Season to Taste: Sprinkle in salt and pepper according to your taste preferences. Adjust the seasoning as needed, checking the flavor until it is just right.
- Serve & Enjoy: Divide the ramen carbonara into individual bowls. Garnish with extra grated cheese and fresh basil, if desired. Serve immediately while warm, as cold pasta does not provide the same comforting experience.
Notes
- Storage Tips: To store Ramen Carbonara, let it cool to room temperature first. Transfer it into an airtight container and refrigerate for 2-3 days. Reheat on the stove over low heat, adding a splash of water or milk for creaminess.
- Expert Tips: Remove the skillet from heat before adding the egg and cheese mixture to avoid scrambling the eggs. When the ramen is cooked, toss it with 1 tablespoon of olive oil immediately after draining to help prevent it from sticking together. If the sauce seems too thick, reserve some pasta water before draining and use it to adjust the consistency. Adjust seasoning with additional salt, pepper, or cheese as desired.
- Reheating Instructions: Reheat on the stovetop over low heat, stirring occasionally, until warmed through.
- Serving Suggestions: Serve with a side salad for a balanced meal or pair with garlic bread for added flavor. Consider topping with additional grated cheese for extra richness.
- Recipe Variations: Add vegetables like spinach or mushrooms for extra nutrition. Consider swapping in Pecorino Romano cheese for a classic touch. Mix in cooked chicken or shrimp for a protein boost.
- Ingredient Notes: Use standard instant ramen noodles for the best results. Avoid rice ramen as it may break apart easily. If you are looking for vegetarian options, you could omit the bacon and incorporate vegetables or a meat substitute instead.
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 1g
- Sodium: 2172mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 139mg