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Top-down look at ramen noodles in a creamy sauce with bacon bits, grated parmesan, and a drizzle of gochujang, garnished with fresh herbs.

Ramen Carbonara

Tossed with gochujang bacon and a creamy egg-Parmesan sauce, this ramen carbonara is a spicy twist on the classic pasta dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Fusion
Servings 4 servings
Calories 500 kcal

Ingredients
  

  • 1 package Ramen Noodles (Shin Ramyun or whole-grain noodles work as substitutes)
  • 2 large Eggs (using fresh eggs boosts flavor)
  • 1 cup Parmesan Cheese (grated cheese can be used instead)
  • 4 slices Bacon (sautéed mushrooms offer a vegetarian alternative)
  • 1 tablespoon Gochujang (modify amount based on desired heat)
  • 1 tablespoon Fresh Herbs (parsley or green onions)

Instructions
 

  • Boil Ramen Noodles:

    Fill a large pot with water and bring to a rolling boil over high heat. Cook the ramen noodles for 3-4 minutes until al dente. Drain and reserve.

  • Whisk Egg Mixture:

    Crack the eggs into a bowl, add the grated Parmesan, and whisk for 1-2 minutes until the mixture is smooth. Set aside.

  • Cook Crispy Bacon:

    Place a skillet over medium heat and add the diced bacon. Cook for 5-7 minutes until crispy, then pour off the excess fat.

  • Toss Noodles with Bacon:

    Transfer the drained noodles to the skillet with the bacon. Gently toss for 2-3 minutes to combine.

  • Add Egg Mixture Off Heat:

    Take the skillet off the heat. Immediately pour the egg mixture over the noodles and toss quickly for about 1 minute to evenly coat without cooking the eggs.

  • Season and Serve:

    Add salt and pepper to taste. Sprinkle with fresh herbs and serve right away.
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