If you’re craving something creamy, cheesy, and ridiculously easy, this Instant Ramen Carbonara is about to be your new best friend.
It takes all the magic of classic carbonara—silky egg sauce, crispy bacon, and tons of Parmesan—and makes it weeknight-friendly with a pack of instant ramen. No fancy pasta, no fuss.
Just pure, delicious comfort food in 10 minutes.
Let’s get cooking!
What You’ll Need
Ingredients:
- 1 pack instant ramen (discard seasoning packet)
- 2 strips bacon, chopped
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- ¼ teaspoon black pepper
- ¼ teaspoon salt (optional, adjust to taste)
- 1 tablespoon unsalted butter
- 2 tablespoons reserved pasta water
- Fresh parsley (optional, for garnish)
Pro Tips
✅ Use room temp eggs – Cold eggs can curdle when mixed into the hot pasta. Let them sit out while you cook.
✅ Save that pasta water! – A splash of it helps make the sauce extra creamy.
✅ Don’t overcook the eggs – The heat from the noodles is enough to make the sauce silky, not scrambled.
✅ Want extra flavor? – Use pancetta instead of bacon, or add a pinch of red pepper flakes.
✅ Make it kid-friendly – Skip the black pepper and chop the bacon smaller for little ones.
Tools You’ll Need
- Medium saucepan (for boiling ramen)
- Large skillet (for cooking bacon and sauce)
- Whisk (for mixing egg and cheese)
- Tongs (for tossing everything together)
- Cutting board & knife (for chopping bacon and garlic)
Substitutions & Variations
- No bacon? Use pancetta or turkey bacon.
- No Parmesan? Try Pecorino Romano.
- Want it extra creamy? Add a splash of heavy cream.
- Vegetarian? Skip the bacon and add sautéed mushrooms.
Instructions
1. Cook the Ramen
Boil the ramen noodles without the seasoning packet for about 2 minutes, until just tender. Reserve 2 tablespoons of pasta water, then drain.
2. Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy, about 4-5 minutes. Remove from heat and set aside, leaving the bacon grease in the pan.
3. Mix the Egg & Cheese
In a small bowl, whisk together the egg, Parmesan cheese, black pepper, and 2 tablespoons of reserved pasta water until smooth.
4. Sauté the Garlic
In the same skillet with the bacon grease, add the minced garlic and cook for 30 seconds until fragrant.
5. Toss Everything Together
Turn off the heat and add the drained ramen noodles and butter to the skillet. Toss to coat the noodles in the bacon fat.
6. Add the Egg Mixture
Slowly pour the egg and cheese mixture over the warm noodles, tossing quickly with tongs to create a silky sauce. Add crispy bacon back in.
7. Serve & Enjoy!
Plate the ramen, sprinkle with more Parmesan and parsley if you like, and dig in!
Leftovers & Storage
This is best eaten fresh, but if you have leftovers:
- Store in an airtight container in the fridge for up to 1 day.
- Reheat gently on the stove with a splash of water to bring back the creaminess.
- Avoid microwaving—it can make the eggs scramble.
Final Thoughts
How easy was that?! Instant Ramen Carbonara is proof that you don’t need fancy ingredients to make something crazy delicious. Give it a try, tweak it to your taste, and let me know in the comments how it turned out! 🍜💛