Ramen Carbonara Fusion Dish (Printable)

A creamy, comforting fusion of noodles and rich parmesan sauce enhanced with garlic and pepper.

# What You'll Need:

→ Noodles

01 - 1 package instant ramen noodles (no flavor packet)

→ Sauce

02 - 1 large egg
03 - 33 g grated Parmesan cheese or Pecorino Romano
04 - 30 ml heavy cream (optional)
05 - 1 clove garlic, minced
06 - 1/4 teaspoon ground 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 serving

# How To Make It:

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

# Expert Advice:

01 -
  • Ready in 15 minutes but tastes like you spent an hour at the stove, which is exactly the kind of magic we all need.
  • It takes the comforting familiarity of ramen and transforms it into something that feels fancy enough for when you want to treat yourself.
  • Works on nights when your fridge is nearly empty but your appetite is fully present.
02 -
  • The egg needs to hit hot noodles but the pot must be off the heat, or you'll scramble it into bits instead of a sauce—timing and temperature are everything here.
  • Freshly grated cheese melts into the sauce smoothly, but pre-shredded cheese has anti-caking agents that create a grainy texture you don't want.
  • This dish waits for no one; serve it the moment it's finished or the sauce will continue cooking and become thick and clumpy.
03 -
  • Reserve your pasta water before draining; that starchy liquid is what transforms a thick sauce into something silky and coat-able, so don't skip it.
  • Have everything prepped and ready before the noodles finish cooking—this dish moves fast and you need both hands free and your full attention in the final thirty seconds.
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