Ramen Carbonara Recipe (2024)

Cooked the bacon in the oven on a rack with foil underneath. Put a T bacon grease in the hot pan with 1 T Butter, added broken up Ramen noodles, stir around in hot grease, poured in boiling water and cooked for a couple of minutes. Added ground pepper, stirred in eggs a bit at a time adding cheese in this step. Added back in crumbled bacon and served with bacon and cheese on top. Husband loves me more and is now napping.

Delicious and satisfying as well as simple. One suggestion: I would wait to add the first batch of cheese until at the time of or after adding the eggs. Adding the cheese to the water resulted in the clumping of the cheese. Also, with the bacon and parmesan, I elected to forego the added salt and thought it was well seasoned.

This recipe also inspired me to think of other broths I could make to cook ramen noodles in. Ginger, garlic, green curry paste, and coconut milk, with some green onions was delicious! I hope this gives you some inspiration as well!

This is very tasty, but it is so rich, I would consider serving it between four people. You do not need to add any salt — the bacon and cheese have more than enough for the dish.

Might a Secular Salt (flaked, granular, or other) work as well as a Religious salt?

This was a delicious dinner! When I added the first half of the Parmesan cheese with the water, it became a solid gloop of cheese, which was less than desirable, but I just pulled the whole thing out, after letting it flavor the broth for a little while, and added the other half of the Parmesan once the noodles were served. Perfect!

Stopped after step 4. Used chicken broth in place of waterDouble the bacon. Don't skimp on the pepper. You will enjoy this dish.

You can halve the recipe pretty easilyUse pancetta rather than bacon, the flavor is better.Be generous with the cheese, but add it by sprinkling and stirring to prevent clumping.Let the heat reduce a bit before adding the eggs to avoid cooking them too fast.Temper the eggs with a few tablespoons of very warm tap water and then stream them into the dish so that they become part of the sauce and not scrambled eggs

Except it's not Saimin, it's just using ramen noodles to make a different dish. Also given that Saimin combines several different cultural cuisines into a single dish it's a pretty weird choice to use when arguing some kind of culinary cultural purity.

For those who missed a bit of green a handful of spinach melts into the sauce nicely. For vegetarians, using dried mushrooms & the broth from re-hydrating them works OK.

i used chicken broth instead of water, and some breakfast sausage instead of bacon (which would have been better). and i buy packages of rice ramen which have no seasoning packets (too salty-i would never use them), so i just weighed out 6 ounces. this was delicious. i added cilantro and some green curry paste to the broth as well....

There is a regular carbonara recipe on here which is significantly better and not much more difficult to make. This was only "meh" (and I was even a little drunk!).

This was FANTASTIC. A perfect Saturday evening treat when we were feeling too lazy to cook something more elaborate. Make as written and you won’t be disappointed. This made three servings for us - so we’ll be fighting over the leftovers come breakfast-time!

Made as directed except used EVOO instead of butter and added red pepper flakes. Tasted good (hard not to with all that fat and salt) but I prefer pasta al dente, which is not a ramen strong suit. Served with a mound of steamed broc that futilely tried to compensate for the richness. Not something I'll make again but enjoyed the quirky diversion of this recipe during trying times, and yes, I realize criticizing any carbonara dish for being unhealthy is like being upset with water for being wet.

This was delicious. Full stop. I’ll make it again. And again. And again.

Really quick and really satisfying for a weeknight meal and a couple of hungry teenagers! We will just add this to the rotation. So what if it’s simple.

Oh jeez, made this recipe with buckwheat ramen, not realizing how much starch would release into the broth. What a gloppy mess! Tasted good, though. I mean, bacon and cheese...

I use pancetta, add peas somewhere towards the end of noodles boiling and cook the fried eggs in the pancetta fat. Love this easy meal!

Use a whole pack of bacon in a cold cast iron skillet. Sub spaghetti pasta in place of ramen, cooked it in its own pot and save a cup of pasta water. Thinly slice two bell peppers and add that to the skillet after cooking bacon (drain as directions say). Use a wedge of Parmesan cheese not the grated stuff this helps with better sauce mixing. When bell peppers have softened add butter, cheese, then pasta, then eggs and stir stir stir!!

I pared this down to a single serving and it did fine. For my taste, I'll use less bacon/pancetta next time.

Yum, Ben and I made 1.5 times the recipe and ate it all up!

Very simple. Added green onion but cut recipe in half. Turned out delicious.

Why not just use traditional pasta? The cheap, pre-cooked ramen noodles will be a soggy mess.

"Discard" the seasoning packs--how about, save them for another use?

Use the packet or boil noodles in a healthier stock/broth and just before serving drop in some chucks of avocado and cilantro.

Maybe I'm doing something wrong, but when I follow the recipe I end up with cheesy gloop and curdled eggs. It works better for me when I work the egg and cheese in immediately after taking the noodles off the heat.The broth and fried egg are a nice touch, and you can play with this recipe in a lot of creative ways.

We did what others recommended and just added butter to the water — and not the cheese just yet. No to Sopping cheese!Cooking the ramen noodles — the timing will depend on the thickness of your noodle and 3 min might have been too long.Also we took the heat completely off before pouring in the beaten eggs. We wanted to be sure that the eggs wouldn’t cook and sure enough they didn’t. We then stirred in the entirety of the Parmesan. The remaining heat was enough to make this amazing!

Thanks for all the notes on adding the cheese last. Definitely helped. I used chicken broth instead of water and needed more broth at the end to losses it up. I added some frozen peas to squeeze a vegetable in there. Easy weeknight meal.

Good but so. intensely. rich. My fiancé, who usually eats very large portions, after a bowl and a half had to take a nap. I was done after 3/4ths of a bowl. We added the chicken bouillon packets to the boiling water and no extra salt.

I'm bored being belief with cooking, at this point. This recipe was a perfect solution to my mental doldrums: super easy, quick, and hilariously rich and comforting, plus the weird mashup of Italian and Asian fare was worth a smile ot two. May never make it again, but it was great tonight!