Ramen Carbonara


1 Serving

1 egg
1 egg yolk
1/3 cup parmesan cheese
Some ground pepper
2 strips of bacon, sliced in
1 packet instant ramen
1-2 tablespoons of extra virgin olive oil

In a small bowl, add 1 whole egg, 1 egg yolk, 1/3 cup parmesan cheese, and pepper to taste. Whisk with fork until well combined.

Cut 2 strips of bacon crosswise into half-inch strips. Fry until cooked but not yet crispy.

Boil water and cook ramen very al dente, or just until it can be loosened from it’s block form.

Add 1-2 tablespoons of olive oil to the bacon and stir, lifting any bacon bits that are stuck to the pan. Once the oil is hot, remove the pan from heat. Pour a small amount of the water the ramen was cooked in and stir. Add the ramen noodles and stir some more, coating the noodles in the bacon/olive oil mixture. Next, add the egg mixture, making sure to pour it onto the noodles and not straight onto the pan. Stir vigorously.

The heat from the pan and ingredients needs to turn the egg mixture into a creamy sauce but if the eggs get too hot they will cook too much and become scrabbled eggs. Add additional ramen water as needed to create a smooth but creamy sauce.

Plate and top with additional parmesan cheese and pepper. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission


  1. i usually hate the egg police saying “that’s not cooked!” since they’re typically wrong, but there’s no way that egg was going to cook enough with the heat of the ramen.

  2. I feel like this is one of those things that you make when you go to the store intending to make real carbonara, but you forgot the pasta, and you’re too lazy to go back to the store and all you have resembling pasta in your pantry is instant ramen. Also isn’t the point of instant ramen to be a relatively easy and inexpensive meal? Why on earth would you intentionally make this with ramen if you can afford bacon, parmesan, and olive oil?

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