10/20/2026
When comfort food meets fusion cuisine, you get this autumn-approved Ramen Noodle Carbonara! ššš¤¤
Elevate your instant noodles with a rich and creamy carbonara sauce and you've got a quick and easy dinner for a cozy night in. Simply twirl, slurp, and repeat!
Find the full recipe below.
Ingredients
4 Pkgs (400 G) Sapporo Instant Ramen Noodles
1 Ā½ cups (375 ml) Compliments Thick Sliced Naturally Smoked Bacon, diced
3 Whole Compliments Large Eggs
2 Compliments Large Egg Yolks
2 cups (500 ml) Pecorino Romano Cheese, finely grated
1/3 cup (80 ml) Parmigiano Reggiano Cheese, finely grated
2 tsp (10 ml) Cracked Black Pepper
Directions
Bring 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. The mixture should be thick and creamy. Cover and set aside.
Cook bacon in a large sautƩ 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.
Add the fresh cracked black pepper to the sautƩ 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 sautƩ pan to stop the sauteing action.
Add the drained ramen noodles directly to the sautƩ pan, tossing thoroughly with the cooked bacon and rendered fat.
Add the egg/cheese mixture, tossing/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.
Divide the ramen carbonara evenly between four bowls. Garnish with additional cracked black pepper and Pecorino Romano cheese if desired. Serve and enjoy!
