Description
A fusion dish combining Japanese ramen with Italian carbonara for a creamy, savory meal.
Ingredients
Scale
- 2 packs instant ramen noodles (seasoning discarded)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup reserved pasta water
- Salt to taste
Instructions
- Cook ramen noodles according to package instructions. Drain, reserving 1/4 cup pasta water.
- In a bowl, whisk eggs, Parmesan, and black pepper.
- Heat olive oil in a pan over medium heat. Cook bacon until crispy.
- Add minced garlic to the pan and sauté for 30 seconds.
- Reduce heat to low. Quickly stir in cooked noodles.
- Remove pan from heat. Pour egg mixture over noodles, tossing constantly.
- Add reserved pasta water gradually to create a creamy sauce.
- Season with salt if needed. Serve immediately.
Notes
- Use freshly grated Parmesan for best texture.
- Do not overcook eggs to avoid scrambling.
- Substitute pancetta for bacon if preferred.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 190mg
Keywords: ramen carbonara, fusion pasta, easy ramen recipe