Ramen Carbonara Hack (Printable Version)

Fast, creamy noodles coated in a silky Parmesan and egg sauce with optional bacon or veggies.

# What You'll Need:

→ Noodles

01 - 1 packet instant ramen noodles (discard 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 black pepper
07 - Pinch of salt

→ Toppings & Additions

08 - 2 strips cooked bacon or pancetta, chopped (optional)
09 - 1 tablespoon chopped fresh parsley (optional)
10 - Extra grated Parmesan for garnish

# How-To Steps:

01 - Bring a small pot of water to a boil. Add the ramen noodles and cook for 3 minutes or according to package directions. Drain thoroughly, reserving 2 tablespoons of the hot cooking water.
02 - While noodles cook, whisk together the egg, grated Parmesan, heavy cream if using, minced garlic, black pepper, and salt in a bowl until smooth.
03 - Return the drained noodles to the pot off the heat. Immediately pour the egg and cheese mixture over the noodles and toss vigorously to coat. Add reserved hot water gradually to achieve a silky consistency.
04 - Stir in cooked bacon or pancetta if desired. Transfer to serving bowl.
05 - Top with extra grated Parmesan and chopped parsley. Serve immediately.

# Tips for Success:

01 -
  • Ready in 15 minutes and uses pantry staples you probably already have.
  • The silky sauce coats every strand of noodle in a way that feels impossibly luxurious for something so simple.
  • You can make it vegetarian or add bacon depending on what you're craving that day.
02 -
  • The egg will scramble instantly if you add it to the noodles while they're still in boiling water. Off heat is non-negotiable. I learned this the hard way and ended up with little cooked bits suspended in oil.
  • Freshly grated cheese creates the emulsion that makes this creamy, while pre-shredded cheese will separate and leave you with a greasy mess. I made this mistake once and immediately bought a microplane.
  • Reserving that starchy cooking water is the secret to silky sauce. It acts like magic between the egg, cheese, and noodles, creating texture that feels way more impressive than the ingredient list suggests.
03 -
  • Have everything prepped and ready before you boil the water. This dish moves fast and there's no time to chop garlic once the noodles hit the heat.
  • If your sauce breaks and looks oily or separated, immediately add a splash more noodle water and lower the temperature if you're still on heat. Stir gently and usually it will come back together.
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