Instant Ramen Carbonara Recipe
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
1 Serving
Ingredients
  • 2 egg yolks
  • ½ cup grated pecorino Romano, plus more for topping
  • ¼ teaspoon cracked black pepper
  • 1 package instant ramen
  • ½ cup chopped pancetta
Directions
  1. Whisk the egg yolks, pecorino Romano, and black pepper together in a small bowl until paste-like. Set aside.
  2. Boil the ramen noodles until soft, about 3 minutes. Reserve 1 cup of pasta water.
  3. While the pasta boils, cook the pancetta in a large skillet over medium heat until crisp. Add the softened noodles, taking them out of the boiling water and into the skillet. Toss with the pancetta until a thin sauce forms from the water and fat. Turn off the heat.
  4. Pour ½ cup of hot pasta water into the egg yolk paste, whisking constantly. Sprinkle ½ of the ramen noodle seasoning packet into the thinned egg mixture. Pour the egg mixture into the skillet with the noodles, tossing to coat. To thin the sauce further, toss with remaining pasta water.
  5. To serve, top with a sprinkling of sesame seeds, egg yolk, and freshly grated pecorino.