Best Ramen Carbonara Recipes

RAMEN CARBONARA RECIPE BY TASTY

Steps:

• In a small bowl, add one whole egg, one egg yolk, parmesan cheese, and pepper to taste. Whisk with fork until well combined.
• Cut two strips of bacon crosswise into half-inch strips. Fry until cooked but not yet crispy.
• Boil water and cook ramen very al dente, or just until it can be loosened from it's block form.
• Add 1-2 tablespoons of olive oil to the bacon and stir, lifting any bacon bits that are stuck to the pan. Once the oil is hot, remove the pan from heat.
• Pour a small amount of the water the ramen was cooked in and stir. Add the ramen noodles and stir some more, coating the noodles in the bacon/olive oil mixture.
• Next, add the egg mixture, making sure to pour it onto the noodles and not straight onto the pan. Stir vigorously. The heat from the pan and ingredients need to turn the egg mixture into a creamy sauce. But, if the eggs get too hot they will cook too much and become scrabbled eggs. Add additional ramen water as needed to create a smooth but creamy sauce.
• Plate and top with additional parmesan cheese and pepper.
• Enjoy!

RAMEN CARBONARA

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes.
• Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain.
• Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.

RAMEN CARBONARA

Steps:

• In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. Adjust the heat as needed to prevent scorching. When bacon is cooked, use a slotted spoon to transfer it to a paper-towel-lined plate. Set aside.
• Pour off the extra bacon fat in the pan, leaving behind any browned bits stuck on the bottom. Return pan to medium-high heat and add boiling water, butter and half the cheese. Stir, scraping up bacon bits, and bring to a boil. Add noodle blocks and boil, gently separating the strands as they soften, until noodles are almost cooked through, about 3 minutes. The noodles will absorb some of the liquid, and there will be a thick broth in the pan. Keep the heat high; you want most of the liquid to evaporate.
• Reduce heat to low. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the pan, about 1 minute. The sauce should remain quite runny; the eggs will continue to cook after you remove them from the heat. Mix in cooked bacon, remaining cheese and plenty of black pepper and immediately remove from the heat.
• Scrape mixture into 2 large serving bowls. If not making fried eggs, serve immediately, grinding pepper over the top of each bowl.
• If making fried eggs, cover the noodle bowls to keep them warm. Return empty pan to medium heat, add a lump of butter, and swirl until melted and foaming. Crack the eggs into the pan and fry until yolks are just set and edges are brown, about 3 minutes. Transfer to noodle bowls, grind on more pepper, and serve immediately.

RAMEN CARBONARA

Steps:

• Cook the noodles: cook the ramen noodles according to package instructions. They shouldn't take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together.
• Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.
• Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.
• Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.
• Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.
• NOTE: Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.

RAMEN CARBONARA

Steps:

• In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. Adjust the heat as needed to prevent scorching. When bacon is cooked, use a slotted spoon to transfer it to a paper-towel-lined plate. Set aside.
• Pour off the extra bacon fat in the pan, leaving behind any browned bits stuck on the bottom. Return pan to medium-high heat and add boiling water, butter and half the cheese. Stir, scraping up bacon bits, and bring to a boil. Add noodle blocks and boil, gently separating the strands as they soften, until noodles are almost cooked through, about 3 minutes. The noodles will absorb some of the liquid, and there will be a thick broth in the pan. Keep the heat high; you want most of the liquid to evaporate.
• Reduce heat to low. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the pan, about 1 minute. The sauce should remain quite runny; the eggs will continue to cook after you remove them from the heat. Mix in cooked bacon, remaining cheese and plenty of black pepper and immediately remove from the heat.
• Scrape mixture into 2 large serving bowls. If not making fried eggs, serve immediately, grinding pepper over the top of each bowl.
• If making fried eggs, cover the noodle bowls to keep them warm. Return empty pan to medium heat, add a lump of butter, and swirl until melted and foaming. Crack the eggs into the pan and fry until yolks are just set and edges are brown, about 3 minutes. Transfer to noodle bowls, grind on more pepper, and serve immediately.