Make This Twisted Ramen Carbonara on TikTok Even Better

Pasta carbonara is nearly impossible to improve on, but it can be a little more satisfying. TikTok has once again changed the foods we love, and as usual, I was leery of it at first. Then I realized that this is my favorite type of food experimentation, so why not? Enjoy your lunch today and make this twisted ramen carbonara.

What is pasta carbonara?

Traditional pasta carbonara is loved for its creamy cheese sauce made from raw eggs. The eggs are not left raw: they are cooked very carefully over low heat, mixed with hot Italian pasta. The sauce is like a savory cheese custard glaze that lightly coats each noodle. Add some crunchy, salty pancetta and you’ll have the distinct feeling that you deserve only good things in life from now on.

How to Make Ramen Carbonara on TikTok

I came across this TikTok video from Reidsactivekitchen and the idea is simple: make pasta carbonara, but replace the Italian pasta with ramen noodles. It’s an easy switch and a safe bet. One whole egg and egg yolk are beaten raw with a dose of healthy Parmesan cheese and black pepper. In the video, ramen noodles are added to a pot with crispy bacon and topped with a mixture of raw eggs and cheese. Everything is mixed in the frying pan, but it is not clear whether the fire is on or not. Presumably there is some heat (possibly leftover from cooking the bacon) because the sauce thickens without being overcooked or lumpy.

Overall, this is a fun take on pasta carbonara. The ramen noodles have a firm, springy texture, and the carbonara sauce is rich and thick, adding a rich Parmesan flavor to the dish. It’s soft, creamy and filling.

My only question is what about the seasoning packet? Each plastic package of Dry Instant Ramen Noodles comes with a packet of concentrated high sodium flavor powder. Relationships have been broken, families torn apart over the question of whether you use half a packet, a whole packet, or a double pack of seasoning. It’s never a package. If you’re primarily combining these two classics, take off the training wheels and go all the way.

Now make your ramen carbonara even better

1. Prepare the sauce

I like to gently cook the carbonara sauce in a quick steamer over a pot of simmering noodles, as A. A. Newton suggests in this post . This way I can control the doneness of my eggs so I don’t accidentally end up with an undercooked, runny egg sauce. (You can’t control residual heat, so why rely on it?)

This small amount of sauce took about 90 seconds for the cheese to melt and thicken. By the time my sauce was ready, my ramen noodles still had a minute or so to finish cooking.

2. Mix everything together with the seasoning packet.

I had already fried some bacon in the pan and added peas (because peas rock). I added the cooked ramen noodles to the bowl with the carbonara sauce and then immediately added the bacon and peas. Then I sprinkled a packet of Shin Ramyun Hot Seasoning on the ingredients and mixed everything together. It dissolved easily into the thick sauce, giving it a dark orange hue that I’ll call warning orange.

It was spicy, salty and bold. The sauce sang songs of umami and had a silky taste thanks to the boiled eggs. The Parmesan cheese added that incredible creamy element that reminded me of when everyone (including us) melted Brie in their Shin Ramyun .

This ramen carbonara is a powerhouse and I think you’ll love it. You can use any brand of instant noodles you like. If you’re not sure how much seasoning packet to use, start with half and taste. You can always sprinkle more on top of the finished dish and stir until it dissolves. If it gets too tough, just add a tablespoon of the remaining hot pasta water, or any hot water at all.

Best Ramen Carbonara Recipe

Ingredients:

• 1 package instant ramen noodles

• 1 whole egg

• 1 egg yolk

• ⅓ cup grated parmesan

• Heavy crackle of black pepper

• 2 strips bacon, cut into pieces

• ¼ cup frozen peas

1. Bring two cups of water to a boil in a small saucepan. This will be for cooking the noodles and steamer for the sauce.

2. Add chopped bacon to the pan and cook until desired doneness. In the last couple of minutes of cooking, stir in the frozen peas to warm through. Turn off the heat.

3. Whisk the egg, yolk, Parmesan and black pepper in a medium metal or heatproof glass bowl.

4. Place dry instant noodles into boiling water and cook. While they’re cooking, place a bowl of eggs and cheese directly on top of the pan. The water should not touch the bottom of the bowl, but steam will collect under the bowl, warming it gently. Whisk the egg mixture quickly and evenly over the pan. The cheese will begin to melt and the mixture will thicken, but it should not curdle or become runny. It will only take 1-2 minutes. Remove the bowl from the heat and turn the noodles over to cook completely.

5. Using a slotted spoon, remove the noodles from the pan into the bowl with the sauce. Add the bacon and peas and about a teaspoon of fat. Sprinkle the seasoning packet on top (or use half the packet if you prefer) and toss everything together. Add a little hot pasta water to loosen the pasta if it becomes too thick. Enjoy while it’s warm.

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