Imported from Instagram

Creamy Carbonara Cheesy Ramen

Name: Creamy Carbonara Cheesy Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 packs OTOKI Cheesy Ramen (Cook according to package instructions; include the included seasoning and cheese components as directed on the package.); 4.5 slices bacon (Chopped; the source specifies 4–5 slices.); 2 egg yolks; 0.333 cup Parmesan cheese (Freshly grated, plus more for topping.); 2 tbsp heavy cream; 0.5 cup reserved ramen cooking water (Use as needed; about ¼ cup is whisked into the egg mixture initially, with more added to loosen the sauce.); 1 tbsp bacon fat (Leave approximately this amount in the skillet after removing the bacon.); black pepper (Freshly cracked; use plenty, plus more for serving.)

Recipe by Gabriela Monsalve | Recipe Creator @sizzlewithgaby · Instagram

Imported by Ryca Gonzales on SeeMeCook

Cheddar-and-mascarpone ramen is transformed into a rich, glossy carbonara with crispy bacon, egg yolks, Parmesan, and cream. Reserved ramen water creates a silky sauce that coats the noodles.

2 servings25 minEast Asian

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Ingredients

2 packs OTOKI Cheesy Ramen (Cook according to package instructions; include the included seasoning and cheese components as directed on the package.)
4.5 slices bacon (Chopped; the source specifies 4–5 slices.)
2 egg yolks
0.333 cup Parmesan cheese (Freshly grated, plus more for topping.)
2 tbsp heavy cream
0.5 cup reserved ramen cooking water (Use as needed; about ¼ cup is whisked into the egg mixture initially, with more added to loosen the sauce.)
1 tbsp bacon fat (Leave approximately this amount in the skillet after removing the bacon.)
black pepper (Freshly cracked; use plenty, plus more for serving.)

Steps

1
Chop the bacon. Cook it in a skillet over medium heat until browned and crispy. Transfer the bacon to a plate and leave about 1 tablespoon of bacon fat in the skillet.
2
In a bowl, whisk together the egg yolks, freshly grated Parmesan, heavy cream, and plenty of freshly cracked black pepper until combined.
3
Cook the ramen according to the package instructions. Before draining, reserve up to ½ cup of the hot cooking water, then drain the noodles.
4
Slowly whisk about ¼ cup of the hot ramen water into the egg-and-Parmesan mixture. Add it gradually while whisking so the mixture becomes smooth and loosened.
5
Add the drained noodles to the skillet containing the bacon fat. Turn off the heat before adding the sauce mixture.
6
Pour the carbonara mixture over the noodles and toss continuously until the noodles are coated in a creamy, glossy sauce. Add more reserved ramen water as needed to reach the desired consistency.
7
Toss most of the crispy bacon into the noodles. Serve immediately, topping with the remaining bacon, extra Parmesan, and freshly cracked black pepper.

Notes

The ramen package instructions determine the exact noodle-cooking time and handling of the included seasoning or cheese components. Turn off the heat before adding the egg mixture to help prevent the yolks from scrambling.