Ramen Carbonara Fusion Dish (Printable)

Creamy fusion of instant noodles with egg and cheese sauce, ready in 15 minutes.

# What You Need:

→ Noodles

01 - 1 packet instant ramen noodles (discard flavor packet)

→ Sauce

02 - 1 large egg
03 - 1/3 cup grated Parmesan cheese (or Pecorino Romano)
04 - 2 tablespoons heavy cream (optional)
05 - 1 clove garlic, minced
06 - 1/4 teaspoon black pepper
07 - Pinch of salt

→ Toppings & Additions

08 - 2 strips cooked bacon or pancetta, chopped (optional)
09 - 1 tablespoon chopped fresh parsley (optional)
10 - Extra grated Parmesan cheese, to serve

# Steps:

01 - Bring a small pot of water to a boil. Add the ramen noodles and cook for 3 minutes or according to package instructions. Drain noodles, reserving 2 tablespoons of the hot cooking water.
02 - In a bowl, whisk together egg, grated Parmesan, heavy cream (if using), minced garlic, black pepper, and a pinch of salt until smooth.
03 - Return hot noodles to the pot off the heat. Pour the egg and cheese mixture over the noodles and toss vigorously to coat evenly, adding reserved water gradually to form a creamy, silky sauce.
04 - Fold in chopped bacon or pancetta if using. Transfer to a serving bowl.
05 - Top with extra Parmesan cheese and chopped fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent 45 minutes in the kitchen, but you spent 15 minutes instead.
  • The creamy sauce clings to every strand of noodle in a way that makes this feel genuinely indulgent.
  • It turns instant ramen into something you'd actually make for guests without apologizing.
  • One bowl is filling enough that you won't find yourself in the kitchen an hour later looking for seconds.
02 -
  • The temperature of the noodles is everything—too hot and the egg scrambles, so off the heat is non-negotiable even though it feels wrong.
  • Tossing is actual work for about 30 seconds; don't half-commit to it or you'll end up with dry noodles and a puddle of sauce at the bottom.
  • Freshly grated cheese matters more here than almost anywhere else because the sauce is so simple—pre-grated cheese just doesn't emulsify the same way.
03 -
  • If you're worried about the egg scrambling, add the cream—it's a safety net that also makes the sauce noticeably richer.
  • Toast the minced garlic briefly in a hot pan before adding it to the sauce if you want it mellower; raw garlic stays sharp and can overpower the delicate sauce.
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