Ramen Carbonara

READY IN: 25mins


  • 9ouncesramen noodles (3 packages, discard the seasoning)
  • 1tablespoonolive oil
  • 8slicesbacon, chopped
  • 3garlic cloves, minced
  • 2largeeggs
  • 1cupparmesan cheese, freshly grated
  • 14 teaspoonsalt (to taste)
  • 14 teaspoonpepper (to taste)
  • 4tablespoonsfresh basil, chopped

  • 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.
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