Ramen Carbonara
Prep Time
Cooking Mode
Try this delicious carbonara ramen recipe that is ready in under 30 minutes! Amp up instant ramen noodles with thick cut bacon, pecorino and parmesan cheese!
4 pkgs Sapporo Instant Ramen Noodles
1 ½ cups Compliments Thick Sliced Naturally Smoked Bacon, diced
3 whole large eggs
2 large egg yolks
2 cups Pecorino Romano Cheese, finely grated
⅓ cup Parmigiano Reggiano Cheese, finely grated
2 tsp cracked black pepper
4 pkgs Sapporo Instant Ramen Noodles
1 ½ cups Compliments Thick Sliced Naturally Smoked Bacon, diced
3 whole large eggs
2 large egg yolks
2 cups Pecorino Romano Cheese, finely grated
⅓ cup Parmigiano Reggiano Cheese, finely grated
2 tsp cracked black pepper
Directions
1Bring a large pot of water to a boil over high heat. In a bowl, whisk together the eggs, egg yolks, Pecorino Romano and Parmigiano Reggiano cheeses. The mixture should be thick and creamy. Cover and set aside.
2Cook bacon in a large sauté pan over medium heat, slowly rendering the fat, until the bacon is golden and slightly crisp, approx. 12 minutes. Meanwhile, cook the ramen noodles in boiling water until al dente, approx. 2-3 minutes. Reserve 1 cup of the ramen cooking water before draining the noodles.
3 Add the fresh cracked black pepper to the sauté pan, toasting the pepper in the hot fat for a few seconds. Turn off the heat and add 1/4 cup (60 ml) of the pasta water to the sauté pan to stop the sauteing action.
4 Add the drained ramen noodles directly to the sauté pan, tossing thoroughly with the cooked bacon and rendered fat.
5Add the egg/cheese mixture, tossing and stirring continuously, so not to scramble the eggs. Add approx. 1/2 cup (125 ml) of the reserved noodle cooking water to the pan, stirring/tossing until it forms a glossy sauce, coating the ramen noodles evenly.
6 Divide the ramen carbonara evenly between four bowls. Garnish with additional cracked black pepper and Pecorino Romano cheese if desired. Serve and enjoy!
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