Ramen Carbonara

Craving

carbonara, but also in need of a cheap and easy dinner? Instant ramen is here to save the day. If you’re looking for a creative way to use up that last ramen package, this is the recipe that will class up the pantry staple. We add the classic creamy sauce with crispy bacon to our noodles for a weeknight dinner in just around 30 minutes that tastes like you spent the whole day in the kitchen.

While this recipe is all about ease, you still want to create the best carbonara possible. Feel free to swap out the bacon for pancetta, and for the best sauce possible, freshly grate your cheese right before using—avoid the pre-shredded bags.

Made this recipe? Let us know how it went in the comments below!

Craving

Made this recipe? Let us know how it went in the comments below!

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Yields:

serving(s)

Prep Time:

5 mins

Total Time:

35 mins

Cal/Serv:

636

Directions

1. Step 1
  
  Boil noodles according to package instructions. Save 1/4 cup of cooking water to loosen sauce later, if needed. Drain noodles and toss with olive oil so they don’t stick.
2. Step 2Heat medium skillet over medium heat. Cook bacon pieces until brown and crisp, then add garlic and cook for 1-2 minutes.
3. Step 3Add the noodles to the skillet and toss with the bacon until the noodles are coated in the bacon fat. Turn off the heat. Beat eggs with fork and mix in Parmesan cheese. Pour egg-cheese mixture to skillet and toss with bacon and noodles. (The residual heat of the pan will cook the egg-mixture, but do not overcook or the eggs will scramble!)
4. Step 4Divide between bowls. Garnish with parsley and freshly ground pepper.