Ingredients
For the Carbonara
- 4 packages instant ramen noodles (seasoning packets discarded)
- 8 strips thick-cut bacon, sliced into cubes
- 4 large eggs
- 4 large egg yolks
- 1 cup Pecorino Romano cheese, grated
- 2 teaspoons freshly ground black pepper
For Garnish
- More grated Pecorino Romano cheese
- More freshly ground black pepper
First, Prep the Sauce and Bacon
In a large bowl, whisk together the whole eggs, egg yolks, 1 cup of grated Pecorino Romano, and the 2 teaspoons of black pepper. This bowl needs to be big enough to hold all the cooked noodles later.
Place the sliced bacon into a cold, large skillet and set it over medium-low heat. Let the bacon cook for ~10 minutes, stirring occasionally. You want to render the fat out slowly so the bacon becomes brown and crispy without burning.
Once crispy, remove the bacon bits with a slotted spoon and set them on a paper towel to drain. Keep the rendered bacon fat in the skillet, but take it off the heat.
Next, Cook the Noodles
Bring a large pot of water to a boil. Cook the instant ramen noodles according to the package directions, usually ~2-3 minutes. Do not use the seasoning packets.
Finally, Assemble the Carbonara
When the noodles are done, use tongs to immediately transfer them directly from the boiling water into the large bowl with the egg and cheese mixture. Do not drain them too thoroughly; a little clinging water helps create the sauce.
Immediately begin tossing the noodles vigorously with the sauce. The residual heat from the noodles will gently cook the eggs and melt the cheese, creating a creamy, emulsified sauce that coats every strand. Do not add the noodles to the hot skillet, or you will end up with scrambled eggs.
Add a few tablespoons of the reserved bacon fat from the skillet, along with the crispy bacon bits, and give it a final toss.
Serve immediately, garnished with more grated cheese and black pepper.
Ramen Carbonara
Ingredients
For the Carbonara
- 4 packages instant ramen noodles seasoning packets discarded
- 8 strips thick-cut bacon sliced into cubes
- 4 large eggs
- 4 large egg yolks
- 1 cup Pecorino Romano cheese grated
- 2 teaspoons freshly ground black pepper
For Garnish
- More grated Pecorino Romano cheese
- More freshly ground black pepper
Instructions
- Whisk eggs, egg yolks, 1 cup Pecorino Romano, and black pepper in large bowl.
- Cook bacon in cold skillet over medium-low heat for 10 minutes until crispy. Remove bacon, reserve fat.
- Boil ramen noodles 2-3 minutes (discard seasoning packets).
- Transfer hot noodles directly to egg mixture using tongs.
- Toss vigorously to create creamy sauce from residual heat.
- Add reserved bacon fat and crispy bacon bits, toss to combine.
- Serve topped with extra cheese and black pepper.
