Ramen Carbonara Recipe
This Ramen Carbonara sounds strange, but it is a creamy little flavor bomb. Full of crispy, salty bacon, a beautiful egg based cheese sauce, and of course tender ramen noodles, it’s hard not to love this dish. Before anyone gets upset, this dish is by no means traditional or authentic in any way. It’s merely a combination of two of my favorite dishes, ramen and carbonara. Carbonara is one of those dishes that if made right it can make your eyes roll back in your head with pleasure. Let’s be serious, how can you not love something that requires only 15 minutes to make! So let’s get into it.
Noodles – I used ramen noodles today. I’ve tested this recipe before with rice ramen noodles and found they broke apart too much when tossing everything together, so try to aim for a standard pack. Bacon – The salty, crispy component of our dish. Feel free to use pancetta if you have some on hand instead. Garlic – a couple cloves is all you need for some added flavor! Eggs – No need for cream in carbonara! That silky texture is achieved through our egg mixture. Parmesan cheese – there’s no carbonara without Parmesan cheese. Grate your own Parmesan cheese, it makes a world of difference to your dishes. Basil – I used fresh basil as it’s so aromatic, but if dried is all you have that is fine. Keep in mind that 1 teaspoon dried equals one tablespoon of the fresh stuff. Seasoning – a bit of salt and pepper is needed. Watch it with the salt as bacon can be quite salty, especially when cooked.
You won’t believe how simple and quick this dish is to make, so let’s get started. First things first, we’re going to cook up some ramen noodles. It’s as easy as following the instructions on the package. These cook super fast – usually just a couple of minutes. While the noodles are doing their thing, crack your eggs into a medium-sized bowl and add in that fresh Parmesan cheese. Give it a good whisk until it’s all mixed together and set it aside. See? No sweat at all! Grab a large skillet and start cooking those bacon pieces. If you notice there’s too much fat left in the skillet, drain off a bit but keep about a tablespoon. Once your bacon is crisp, toss in the minced garlic and let it sauté for about 30 seconds. The smell alone is worth the effort! Now it’s time to assemble our culinary masterpiece. Add the ramen noodles to the skillet with the bacon and garlic, giving it a good toss so the flavors mingle. Remove the skillet from the heat and get ready for the grand finale. Pour the egg and cheese mixture over the noodles, tossing them to mix everything together. The heat from the noodles and bacon should cook the egg just right, making a creamy, dreamy sauce. Last but not least, sprinkle fresh basil over the top and grind a bit of black pepper for garnish.
Storage
To store Ramen Carbonara, let it cool to room temperature first. After that, transfer it into an airtight container and put it in the fridge. It should stay good for about 2-3 days. When you’re ready to eat it, you can reheat it on the stove over low heat. Add a splash of water or milk to help the sauce regain its creaminess as it heats up. Keep in mind that the quality of the dish is best when eaten fresh and may change slightly when stored and reheated. Carbonara can be frozen but it will lose quality, as the noodles will become mushy and the egg-based sauce will not freeze well.
Oodles Of Noodle Recipes To Try
Shrimp Shiitake Noodles Mongolian Beef Ramen Noodles One Pot Pasta Creamy Carbonara Black Pepper Udon Noodles With Shrimp Tofu Drunken Noodles Crockpot Chinese Pork with Noodles Spicy Thai Chicken and Veggie Noodles Easy Pasta Alfredo Easy Carbonara
