Easy Ramen Carbonara

Easy ramen carbonara with eggs, parmesan, and bacon. A quick, creamy dinner made in about 15 minutes.

I made this dish on a night when the pantry looked a little bare and I needed dinner on the table fast. A couple of ramen packs sat in the cupboard, and I remembered how creamy carbonara always brings comfort. I decided to combine the two and see what happened. The result was a warm bowl of noodles that felt far more special than the effort required.

What I like about this recipe is how quickly it comes together. The noodles cook in minutes, and the sauce forms right in the pan with simple ingredients. The eggs and cheese create a smooth, rich coating that clings to every strand. It tastes like a proper comfort meal, yet it fits into even the busiest evening.

When I served it, the bowls emptied fast. The creamy texture, the salty bacon, and the peppery finish made it hard to stop at one helping. It is the kind of meal you turn to when time is short but you still want dinner to feel warm and satisfying. It has become one of those quiet favorites in our home.

Questions you may have about this recipe

Do I have to use the ramen seasoning packets
No. The cheese, egg, and bacon provide enough flavor.

Can I use regular pasta instead
Yes. Spaghetti or linguine work well.

How do I keep the eggs from scrambling
Remove the pan from heat before adding the egg mixture and stir quickly.

Can I make this without bacon
Yes. You can skip it or use cooked mushrooms for a different flavor.

Is this recipe good for leftovers
It is best eaten fresh, but you can reheat gently with a splash of water.

What you need to make Easy Ramen Carbonara

2 packs instant ramen noodles, seasoning packets discarded

6 cups water for boiling noodles

1 tbsp olive oil

3 oz bacon, chopped

2 cloves garlic, minced

1 large egg

1 egg yolk

1/2 cup grated parmesan cheese

1/4 tsp black pepper

1/4 tsp salt

How to make Ramen Carbonara

Bring water to a boil and cook the ramen noodles according to package directions.

Reserve 1 cup of the starchy cooking water, then drain the noodles.

Heat olive oil in a skillet over medium heat.

Add the chopped bacon and cook until crisp.

Stir in the garlic and cook for 30 seconds.

In a bowl, whisk the egg, egg yolk, parmesan, pepper, and salt.

Remove the skillet from the heat.

Add the hot noodles to the pan with the bacon.

Pour in the egg mixture and toss quickly to coat.

Add a splash of reserved noodle water if the sauce needs loosening.

Serve right away with extra parmesan on top.

Tips

Use room temperature eggs for a smoother sauce.

Always remove the pan from heat before adding the egg mixture.

Add the starchy noodle water slowly to control the sauce texture.

Finish with extra black pepper for a classic carbonara taste.

Reader reviews

⭐⭐⭐⭐⭐ “Quick, creamy, and full of flavor.” Janet C

⭐⭐⭐⭐ “Perfect for a busy evening meal.” Ronald D

⭐⭐⭐⭐⭐ “My husband asked for this again the next day.” Sheila P

⭐⭐⭐⭐ “Simple ingredients but tasted rich.” Arthur L

⭐⭐⭐⭐⭐ “Better than any instant noodle dish I have tried.” Denise H

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