Ramen Carbonara Fusion (Printable)

Creamy egg and cheese sauce coats noodles for a rich, comforting fusion dish.

# What You'll Need:

→ Noodles

01 - 1 package (85 g) instant ramen noodles, flavor packet discarded

→ Sauce

02 - 1 large egg
03 - 1/3 cup (30 g) grated Parmesan cheese or Pecorino Romano
04 - 2 tablespoons (30 ml) heavy cream, optional
05 - 1 clove garlic, minced
06 - 1/4 teaspoon ground black pepper
07 - Pinch of salt

→ Toppings and 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. Drain, reserving 2 tablespoons of hot cooking water.
02 - In a mixing bowl, whisk together egg, grated Parmesan, heavy cream if using, minced garlic, black pepper, and salt until smooth.
03 - Return hot noodles to the pot off heat. Pour the egg and cheese mixture over noodles, tossing vigorously to coat. Gradually add reserved hot water as needed to achieve a silky consistency.
04 - Stir in cooked bacon or pancetta if desired. Transfer to a serving bowl.
05 - Top with additional grated Parmesan and chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • Ready in 15 minutes but tastes like you actually fussed over dinner.
  • The egg and cream transform into a luxurious sauce that coats every strand without any cream-based cooking involved.
  • It's the perfect gateway between instant noodles and real cooking—satisfying and genuinely delicious.
02 -
  • Cold noodles or even lukewarm noodles won't cook the egg enough to create that silky sauce—everything has to be hot when you combine it.
  • Toss constantly and don't be shy about it; this is the one moment where aggressive movement is exactly what you need.
03 -
  • Freshly grated Parmesan is non-negotiable here; it melts into the sauce, while pre-shredded cheese has anti-caking agents that make the sauce grainy.
  • If you're worried about the egg cooking unevenly, whisk in the cream—it buffers the heat and gives you more forgiveness in the tossing time.
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