Ramen Carbonara Hack

# What You Need:

→ Noodles

01 - 1 packet instant ramen noodles (discard seasoning packet)

→ Sauce

02 - 1 large egg

03 - 1/3 cup grated Parmesan or Pecorino Romano cheese

04 - 2 tablespoons heavy cream (optional)

05 - 1 clove garlic, minced

06 - 1/4 teaspoon freshly ground black pepper

07 - Pinch of salt

→ Toppings & Additions

08 - 2 strips cooked bacon or pancetta, chopped (optional)

09 - 1 tablespoon chopped fresh parsley (optional)

10 - Extra grated Parmesan, for serving

# How To Make It:

01 - Bring a small pot of water to a boil. Add the ramen noodles and cook for 3 minutes or until tender. Drain noodles, reserving 2 tablespoons of the hot cooking water.

02 - In a bowl, whisk together the egg, grated cheese, heavy cream if using, minced garlic, black pepper, and salt until smooth.

03 - Return drained noodles to the pot off the heat. Immediately pour the egg and cheese mixture over the noodles. Toss vigorously to coat evenly, adding reserved hot water gradually to achieve a silky consistency.

04 - Stir in chopped bacon or pancetta if desired. Transfer to a serving bowl, then garnish with extra Parmesan and fresh parsley. Serve at once.

# Expert Advice:

01 -

It takes 15 minutes total, making it perfect for when you're hungry right now.
The sauce is genuinely creamy without cream, because you're basically making the egg do the heavy lifting.
It feels indulgent in a way instant ramen usually doesn't, which is kind of the whole point.

02 -

Temperature control is everything—the noodles must be hot enough to cook the egg, but you must work off heat so it doesn't scramble into cottage cheese.
Don't oversalt the noodle water; season comes from the cheese and the egg mixture, so restraint here matters.

03 -