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Ramen Carbonara

prep time:10 minutes
cook time:15 minutes
total time:25 minutes
Using instant ramen for carbonara works because the noodles are already alkaline, which gives them that specific chew that's perfect with the egg and cheese sauce. The key is tossing the hot noodles with the egg mixture off the heat - on the heat and you get scrambled eggs, off the heat and you get silky carbonara.
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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.

Notes

Some pasta water clinging to noodles helps create sauce. Do not combine in hot pan or eggs will scramble.