Ramen Carbonara is a delightful fusion of Japanese and Italian cuisine, perfect for when you crave comfort food with a twist. This dish combines the creamy richness of carbonara with the quick convenience of instant ramen, offering a unique and satisfying meal in no time.
Ramen noodles are the foundation of this dish, providing a chewy texture that pairs well with the creamy sauce. Pancetta or guanciale brings a salty, savory depth with its crispy texture, essential for authentic carbonara flavor. Eggs are the key to creating a luscious sauce that coats the noodles beautifully. Parmesan cheese adds a nutty, umami richness, while heavy cream ensures a velvety finish. Garlic infuses the dish with aromatic warmth, and butter adds a touch of richness that ties everything together. Finally, a sprinkle of parsley brightens the dish with fresh color and flavor.
This Ramen Carbonara pairs wonderfully with a simple green salad drizzled with a light vinaigrette, balancing the richness of the dish. A glass of crisp white wine, such as Pinot Grigio, complements the flavors beautifully.
Start by boiling the ramen noodles according to the package instructions, but leave out the seasoning packet. Once cooked, drain the noodles and set them aside. While the noodles are cooking, heat a pan over medium heat and toss in the diced pancetta or guanciale. Let it cook until it's crispy and golden brown, then remove it from the pan and place it on a plate lined with paper towels to drain any excess grease.
Reduce the heat to low and add the butter to the same pan. Once melted, add the minced garlic and sauté it until it's fragrant but not browned — this should only take about a minute. In a small bowl, whisk together the eggs, Parmesan cheese, and heavy cream until well combined. This will be your sauce base.
Add the drained noodles to the pan with the garlic and gently toss them to coat in the buttery garlic goodness. Remove the pan from the heat, as you don't want the eggs to scramble. Quickly stir in the egg mixture, making sure the noodles are evenly coated and the sauce becomes creamy from the residual heat.
Return the crispy pancetta to the pan, mixing it in with the noodles. Season the dish with salt and black pepper to taste. Serve immediately, garnished with a sprinkle of chopped parsley for a pop of color and freshness.
Share