This Easy 20-Minutes Carbonara Ramen combines tender instant ramen noodles in an egg-based cheese sauce with crispy bacon, crunchy corn, fresh herbs, and red pepper flakes for a kick of heat.
While this may not be an authentic or traditional dish by any means, the combination of ingredients and flavors is genius - leaving you coming back for more!
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🗝️ Recipe's key points
- This ramen carbonara will take you no more than a total of 20 minutes to make from start to finish.
- Easily adapt this dish by including vegetables, changing the consistency of the egg-based cheese sauce, or by increasing or decreasing the level of spicy heat.
- It's the perfect way to elevate your bowl of instant noodles with minimal ingredients and very little effort!
This dish marries ramen and carbonara for a flavor-packed dish that comes together like a breeze as a delicious midweek family dinner.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Bacon -- thick-cut chopped and cooked
- Olive oil -- may use butter instead
- 2 ears of corn, kernels removed from the cob -- or may use frozen corn
- Garlic cloves
- Crushed red pepper flakes
- Seasoning -- kosher salt and black pepper
- Fresh basil leaves -- chopped
- Eggs -- beaten
- Parmesan cheese -- freshly grated
- Ramen noodles -- 3 squares with the packets discarded
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Cook the chopped bacon in a large skillet over medium-high heat until crispy. Set the cooked bacon pieces onto paper towels to drain.
- Add oil or butter, corn, garlic, red pepper flakes, thyme, to the same large skillet, seasoning the ingredients with salt and pepper. Cook for 5 minutes or until the corn is golden.
- Add the fresh basil.
- Stir the basil throughout the corn mixture and remove the skillet from the heat.
- Add the eggs, parmesan, and remaining ¼ cup of basil, in a large serving bowl.
- Beat to combine, and set aside.
- Bring a large pot of water to a boil and add the ramen noodles.
- Boil the noodles until al dente. Reserve ½ cup of the noodle cooking water, and then drain the noodles.
- Add the hot noodles immediately to the egg-cheese mixture.
- Toss quickly to prevent the eggs from scrambling. The eggs will thicken and create a sauce. You can add some of the reserved pasta water to thin the sauce a bit to your desired consistency.
- Add the corn and bacon and gently toss to combine.
- Season with freshly ground black pepper and salt. Serve and enjoy!
🥫 Storage
This dish is best eaten immediately after assembling. Once completely cool, store any leftovers in an airtight container in the fridge for up to 3 days. Reheat leftover ramen carbonara on the stovetop in a saucepan with a splash of water or milk to regain some of the creamy consistency of the egg-cheese sauce.
I don't recommend freezing this ramen carbonara dish as the egg-cheese sauce could separate and the noodles are likely to turn mushy.
📚 Variations
- Use Pecorino Romano instead of parmesan cheese for a more authentic experience.
- Add cooked chicken into this ramen carbonara for an added boost of protein.
- Feel free to include other vegetables into this dish for extra nutrition and delicious texture.
👩🏻🍳 Tips
- The heat from the boiled noodles will cook the eggs in this recipe, so you won’t need to worry about eating raw eggs.
- I highly recommend freshly cracked pepper for this ramen carbonara recipe as it's a key ingredient in a carbonara dish.
- The reserved starchy pasta water is a great way to adjust the consistency of the sauce in this dish without losing flavor or the typical saucy consistency.
- The noodles will continue to cook once removed from the boiled water, which is why I cook them only until al dente and no further. Follow the package directions of the noodles and shave about 2 minutes off for a typical chewy al dente texture.
🤔 FAQs
This ramen carbonara consists of al dente ramen noodles tossed in an egg-cheese mixture, fresh herbs, crunchy corn, simple seasoning, and crispy chopped bacon.
Buldak carbonara ramen is slightly sweet and spicy with a touch of cheese and herb flavor.
Freshly grated cheese, freshly chopped herbs, red pepper flakes for a kick of spice, crispy and salty bacon, and eggs are great add-ins to make a delicious ramen carbonara.
It is quite spicy, but the level of spicy heat can be mellowed out by creamy egg and cheese mixture add in this recipe.
Buldak ramen comes in a range of spiciness depending on your preference. The cream carbonara option offered by the instant noodle brand is the least spicy and goes up in heat for those who love extra spicy heat.
📗 Related Recipes
- Ramen Broccoli Slaw - This Asian-inspired slaw includes crunchy ramen noodles, sunflower seeds, almonds, broccoli, green onions, and red bell pepper. It's an easy side dish to adapt to your liking and to serve with a variety of main meals.
- Hot and Sour Soup - This comforting soup is a classic recipe with rich flavor and a kick of spicy heat. Enjoy it as a starter, side dish, or main meal.
- Easy Teriyaki Noodles - Sweet and savory teriyaki noodles are loaded with juicy shrimp, soft noodles, and crunchy coleslaw mix.
🍽 What to serve with Easy Ramen Carbonara
Garnish this easy ramen carbonara with freshly cracked black pepper and an extra sprinkle of freshly grated parmesan cheese.
Enjoy this ramen carbonara with cheesy garlic bread or a side of leafy green salad.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large skillet
- Mixing bowls
- Large pasta pot
- Cheese grater
- Heat proof liquid measuring cup
- Wooden mixing spoon or tongs
📞 Chiacchierata (chat)
Italian Carbonara with ramen noodles is a delicious twist on a classic dish that proves you don't need a lot of time or fancy ingredients to create a mouth-watering meal. Whether you're a student on a budget, a busy professional, or just someone who loves experimenting in the kitchen, this recipe is sure to become a new favorite.
So next time you're in the mood for something indulgent, yet easy, give this Italian Carbonara with ramen noodles a try. It's quick, it's simple, and it's absolutely delicious.
Tutti a tavolo, è pronto!
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📖 Recipe
20 Minute Ramen Carbonara with Herb Buttered Corn.
Equipment Needed
Ingredients
- 4 slices thick-cut bacon chopped
- 1 tablespoon extra virgin olive oil or butter
- 2 ears of corn kernels removed from the cob ( or 1-½ cups frozen corn)
- 2 cloves garlic minced or grated
- ½ teaspoon crushed red pepper flakes
- Kosher salt and black pepper
- ½ cup fresh basil chopped
- 1 tablespoon fresh thyme leaves
- 2 eggs beaten
- ½ cup freshly grated parmesan cheese
- 3 squares of ramen noodles seasoning packets discarded
Instructions
- Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
- Add the oil or butter, corn, garlic, red pepper flakes, thyme, and season with salt and pepper. Cook for 5 minutes or until the corn is golden.
- Stir in ¼ cup basil. Remove from the heat.
- Beat together the eggs, parmesan, and remaining ¼ cup of basil, in a large serving bowl.
- Bring a large pot of water to a boil. Boil the ramen according to the package directions until al dente. Before you drain the noodles, scoop out about ½ cup of cooking water, then drain.
- Immediately add the hot noodles to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. The heat from the noodles will cook the eggs. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency.
- Add the corn and bacon and gently toss to combine. Season with freshly ground black pepper and salt.
- Divide the ramen among plates and top with fresh herbs. Enjoy!
Nutrition
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