Name: Instant Carbonara Ramen
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 strips bacon; 1 pack instant ramen (keep the cheese powder and spicy sauce separate); 2 tablespoons reserved noodle water; 1 tablespoon mayonnaise; 1 clove garlic (minced); 2 tablespoon parmesan cheese; 1 egg yolk (see note 1); Scallions; Extra parmesan; Chili oil; Black pepper

I never thought instant ramen could taste this good (I’m not even a huge fan of instant ramen in general!) until I made this Instant Carbonara Ramen. This recipe calls for adding an egg yolk, bacon, and a few other pantry staples to create the ultimate instant ramen experience! Instant Carbonara Ramen is creamy, cheesy, and has the perfect balance of spice from the ramen sauce and richness from the egg yolk* and bacon. Mixing the cheese powder with mayo and garlic gives the sauce an almost restaurant-quality depth of flavor, while the crispy bacon adds that salty bite. It’s quick, easy, and way more satisfying than regular instant ramen.

A large bowl of instant carbonara ramen topped generously with parmesan cheese and chopped scallions, featuring crispy bacon and slightly charred edges for an ultra-comforting and flavorful instant noodle upgrade.

Instant Ramen Is Better Than Using Normal Noodles

Sure I could use normal noodles, but sometimes I need a quick and easy recipe! I love how simple this recipe is. You don’t need to make a complicated sauce because the instant ramen’s cheese and spicy packets do most of the work for you. The cheese powder gives it that rich, creamy flavor, while the spicy sauce adds a punch of heat. Combined with the bacon and egg yolk, it creates a luxurious texture that tastes way more complex than the actual effort.

Are Raw Egg Yolks Safe to Eat?

This recipe uses an egg yolk so you may be wondering, “is it safe to eat raw egg yolks”? Italian carbonara recipes call for egg yolks too, and this recipe is not much different. As the hot pasta is tossed with cheesy egg sauce, the residual heat from the pasta helps cook the egg gently resulting in a velvety sauce that coats the ramen.

A raw egg yolk sliding into a bowl filled with grated cheese, pasta water, and seasonings, forming the rich, creamy base for a homemade instant carbonara ramen sauce, adding silky texture and umami depth.

I use fresh high quality Japanese eggs or pasteurized eggs (which are treated to kill bacteria without cooking the egg). While many people can safely consume under-cooked eggs, vulnerable populations such as pregnant women, young children, elderly, people with weakened immune systems should avoid them.

This Isn’t Your “Average” Instant Ramen

I’ve tried plenty of instant ramen hacks, but this one is different. The combination of the cheese packet with garlic, mayo, and egg yolk creates a silky, creamy sauce that’s way more indulgent than regular ramen. The spicy sauce adds just the right amount of heat to balance the richness, and the crispy bacon takes it over the top. It’s the kind of ramen that makes you forget you’re eating something from a packet.

Thick slices of bacon sizzling in a hot pan, bubbling in their own rendered fat to achieve a crispy, golden-brown finish that will later be used to enhance the flavor of the instant carbonara ramen recipe.

Why This is The Best Meal for Busy People

When I’m short on time and craving something comforting, this is my go-to. It’s quick, easy, and uses ingredients I always have on hand. The combination of creamy, spicy, and salty flavors hits the spot every time. Plus, the whole thing comes together in under 15 minutes, which is perfect for those days when you want something satisfying without spending a ton of time in the kitchen.