Quick creamy ramen carbonara (Print)

Fast and creamy egg and cheese sauce coats noodles for an indulgent fusion meal.

# Components:

→ Noodles

01 - 1 packet instant ramen noodles (discard flavor 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 cheese, for serving

# Directions:

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

# Expert Advice:

01 -
  • It tastes genuinely decadent despite taking less time than ordering takeout.
  • The contrast between cheap ramen and real Parmesan creates something unexpectedly elegant.
  • Once you nail the technique, you'll make it constantly on weeknights.
02 -
  • The heat of the noodles must be high enough to cook the egg into a sauce but not so high it scrambles—keeping the pot off the heat is the secret that changes everything.
  • Grating your own cheese transforms the result; pre-grated cheese has a grainy texture that never quite creates that creamy coating.
  • Reserve pasta water before you drain—trying to add cold water at the end will break your sauce faster than you can say regret.
03 -
  • Taste the noodles before draining—if they're even slightly undercooked, they'll keep cooking from the residual heat and turn mushy.
  • The reserved pasta water is your best friend; it contains just enough starch to help emulsify the sauce and pull everything together into something glossy and cling-able.
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