Ramen Carbonara Recipes

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RAMEN CARBONARA RECIPE BY TASTY



Ramen Carbonara Recipe by Tasty image

Here's what you need: egg, egg yolk, parmesan cheese, ground pepper, bacon, instant ramen, extra virgin olive oil

Provided by Tasty

Categories     Dinner

Yield 1 serving

Number Of Ingredients 7

1 egg
1 egg yolk
⅓ cup parmesan cheese
ground pepper, to taste
2 strips bacon, sliced crosswise into half-inch strips.
1 pack instant ramen
1 tablespoon extra virgin olive oil

Steps:

  • In a small bowl, add one whole egg, one egg yolk, parmesan cheese, and pepper to taste. Whisk with fork until well combined.
  • Cut two strips of bacon crosswise into half-inch strips. Fry until cooked but not yet crispy.
  • Boil water and cook ramen very al dente, or just until it can be loosened from it's block form.
  • Add 1-2 tablespoons of olive oil to the bacon and stir, lifting any bacon bits that are stuck to the pan. Once the oil is hot, remove the pan from heat.
  • Pour a small amount of the water the ramen was cooked in and stir. Add the ramen noodles and stir some more, coating the noodles in the bacon/olive oil mixture.
  • Next, add the egg mixture, making sure to pour it onto the noodles and not straight onto the pan. Stir vigorously. The heat from the pan and ingredients need to turn the egg mixture into a creamy sauce. But, if the eggs get too hot they will cook too much and become scrabbled eggs. Add additional ramen water as needed to create a smooth but creamy sauce.
  • Plate and top with additional parmesan cheese and pepper.
  • Enjoy!

Nutrition Facts : Calories 1170 calories, Carbohydrate 54 grams, Fat 76 grams, Fiber 2 grams, Protein 62 grams, Sugar 2 grams

RAMEN CARBONARA



Ramen Carbonara image

If you have bacon, eggs and a pack of ramen noodles in the pantry, this quick dinner (or breakfast or lunch) comes together in a snap. The strategy: Cook the noodles in a Parmesan-rich broth in the same pan you use to cook the bacon. The clever cook who invented this is the novelist Stacey Ballis, a regular contributor to the breakfast blog Extra Crispy. Since ramen noodles are parcooked, they quickly soften and soak up the broth. (Stirring in eggs thickens it into a sauce.) If you use pancetta and good Parmesan, it tastes surprisingly like the Roman original. But it is always delicious and filling, and even more unctuous if you add a runny fried egg on top.

Provided by Julia Moskin

Categories     dinner, weekday, noodles, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

6 to 8 slices bacon or pancetta, cut crosswise into 1/2-inch strips or lardons (4 to 6 ounces)
2 cups boiling water
3 tablespoons butter, plus more for frying eggs
1 cup grated Parmesan or pecorino, or a combination (about 4 ounces)
2 (3-ounce) packages ramen noodles (noodle blocks only; discard the seasoning packs)
2 eggs, whisked together until smooth
Kosher salt and black pepper
2 whole eggs, at room temperature

Steps:

  • In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. Adjust the heat as needed to prevent scorching. When bacon is cooked, use a slotted spoon to transfer it to a paper-towel-lined plate. Set aside.
  • Pour off the extra bacon fat in the pan, leaving behind any browned bits stuck on the bottom. Return pan to medium-high heat and add boiling water, butter and half the cheese. Stir, scraping up bacon bits, and bring to a boil. Add noodle blocks and boil, gently separating the strands as they soften, until noodles are almost cooked through, about 3 minutes. The noodles will absorb some of the liquid, and there will be a thick broth in the pan. Keep the heat high; you want most of the liquid to evaporate.
  • Reduce heat to low. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the pan, about 1 minute. The sauce should remain quite runny; the eggs will continue to cook after you remove them from the heat. Mix in cooked bacon, remaining cheese and plenty of black pepper and immediately remove from the heat.
  • Scrape mixture into 2 large serving bowls. If not making fried eggs, serve immediately, grinding pepper over the top of each bowl.
  • If making fried eggs, cover the noodle bowls to keep them warm. Return empty pan to medium heat, add a lump of butter, and swirl until melted and foaming. Crack the eggs into the pan and fry until yolks are just set and edges are brown, about 3 minutes. Transfer to noodle bowls, grind on more pepper, and serve immediately.

Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 56 grams, Fat 95 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 43 grams, Sodium 3164 milligrams, Sugar 3 grams, TransFat 1 gram

RAMEN CARBONARA



Ramen Carbonara image

Carbonara is known as a quick-to-fix meal, but get dinner done even sooner by using ramen instead of traditional pasta. Top with additional Parmesan if desired.

Provided by Juliana Hale

Categories     Meat and Poultry Recipes     Pork

Time 20m

Yield 2

Number Of Ingredients 9

2 slices bacon, chopped
½ cup chopped onion
2 (3 ounce) packages ramen noodles (flavor packets discarded)
½ cup frozen peas
1 egg
½ cup shredded Parmesan cheese
¼ teaspoon kosher salt
1 pinch red pepper flakes
Chopped fresh parsley

Steps:

  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes.
  • Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain.
  • Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 19.6 g, Cholesterol 120.6 mg, Fat 14.9 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 1145.2 mg, Sugar 4.4 g

RAMEN CARBONARA



Ramen Carbonara image

If you're looking for something quick that the kids will love, you've found it. This Ramen Carbonara is by no means traditional but it is true comfort food that's super quick and easy to make, very economical and best of all ready in under a half hour! A unique recipe from JoCooks. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

9 ounces ramen noodles (3 packages, discard the seasoning)
1 tablespoon olive oil
8 slices bacon, chopped
3 garlic cloves, minced
2 large eggs
1 cup parmesan cheese, freshly grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 tablespoons fresh basil, chopped

Steps:

  • 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.

Nutrition Facts : Calories 529, Fat 30.1, SaturatedFat 12.8, Cholesterol 125.9, Sodium 1995.7, Carbohydrate 42.7, Fiber 1.6, Sugar 1.4, Protein 21.5

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