Make easy carbonara with ramen noodles and scrambled eggs

By Extra Crispy Staff
Updated March 28, 2018
Credit: Photo by Gina DiSimone

Carbonara is essentially a bacon, egg, and cheese sandwich in pasta form. Its flavors make the dish an ideal breakfast dish, but let’s be real, proper carbonara takes more finesse to turn out really well. Enter: ramen noodles and a less finicky sauce.

This sneaky carbonara sauce embraces curdled eggs (OK, they’re basically just scrambled), while the OG recipe would shriek in horror. Plus, by using ramen noodles, the dish comes together even more quickly. It’ll also probably remind you of when you could only afford ramen for breakfast. Mix the whole thing together with a hefty dose of bacon fat and top with scallions and Parmesan. Really, what could be better?

Ramen Carbonara

Credit: Photo by Gina DiSimone

Yield: 2 servings
Active Prep Time: 10 minutes
Total Time: 15 minutes


2 packages ramen noodles, seasoning packs discarded
1 cup grated Parmesan
3 tablespoons butter
6 slices bacon, chopped into lardons
4 eggs, beaten
2 scallions, sliced (optional)


1. In a large saucepan over medium high heat, cook the bacon until it is rendered and browned. Remove to a plate with paper towels to drain. Blot the residual bacon fat out of the pan with a paper towel, but leave any crispy bits that might be stuck.

2. Add two cups of water, the butter, and 1/2 cup of the Parmesan cheese to the pot. Heat over medium-high heat, stirring constantly, until you have a creamy looking broth, being sure to scrape the bottom to get those bacon bits added to the mix. Add the two squares of noodles in to cook, stirring frequently, until they are softened. Keep stirring until the noodles are al dente and the sauce is thickened, about 3-4 minutes. Pour off the excess broth into a small bowl, leaving the noodles a bit soupy but not swimming. Essentially you want the broth to come up halfway of the depth of the noodles. You should have about 1/2 cup of reserved broth. Keep stirring until the sauce reduces a bit and just coats the noodles, maybe another minute.

3. Push the noodles to one side of the pan and add the eggs in the space you create, stirring them inside that hole until they begin to form large curds, then mixing the eggs in with the noodles. Add the bacon bits, and remaining cheese, and the reserved broth stirring all the time until you get a pile of noodles and sauce with egg curds. Top with sliced scallions and a good grinding of black pepper.