Ramen Carbonara Recipe

By What’s Baking

A fusion masterpiece combining the silky richness of carbonara sauce with the comforting chew of baked ramen noodles, topped with crispy pancetta and a shower of Pecorino Romano.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

30 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">4 packets instant ramen noodles (discard flavor packets)</li> <li class="ingredients-single-item">150g pancetta or guanciale (bacon can substitute), diced</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 large egg yolks, room temperature</li> <li class="ingredients-single-item">100g Pecorino Romano cheese, finely grated (plus extra for serving)</li> <li class="ingredients-single-item">50g Parmigiano-Reggiano cheese, finely grated</li> <li class="ingredients-single-item">300ml double cream</li> <li class="ingredients-single-item">3 cloves garlic, finely minced</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp freshly ground black pepper (plus more to taste)</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tbsp fresh chives, finely chopped (for garnish)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) ovenproof cast iron skillet or baking dish</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">Medium heatproof mixing bowl</li> </ul>

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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). Bring a large pot of water to a boil and cook the ramen noodles for half the time specified on the package (about 1-2 minutes) – they should be slightly undercooked as they'll finish cooking in the oven. Drain thoroughly and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat your ovenproof skillet over medium heat and add the olive oil. Once hot, add the diced pancetta and cook until crispy and golden, about 5-6 minutes. The fat rendering from the pancetta will add incredible flavor to your carbonara base. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Reduce heat to low and add the minced garlic to the pancetta, cooking just until fragrant, about 30 seconds. Be vigilant here – garlic burns quickly and will impart a bitter flavor if overcooked. Remove the skillet from heat and set aside, keeping about 2 tablespoons of crispy pancetta separate for garnish later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a medium bowl, whisk together the whole eggs, egg yolks, double cream, both grated cheeses, black pepper, and salt until smooth and well combined. This mixture creates the silky sauce that will coat the noodles – the eggs will set gently in the oven without scrambling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the drained ramen noodles to the pancetta in the skillet and toss to coat in the rendered fat. If your skillet isn't ovenproof, transfer the noodle mixture to a greased baking dish at this point. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the egg and cheese mixture over the noodles, gently folding everything together to ensure the sauce coats all the noodles evenly. The residual heat will slightly thicken the sauce, but don't worry if it looks wet – it will set perfectly in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the skillet to the preheated oven and bake for 20-25 minutes until the top is golden brown and crispy, while the center remains creamy. The ideal doneness is when the edges bubble slightly and the top develops beautiful caramelized spots. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and let stand for 5 minutes – this resting time allows the carbonara to set slightly, making it easier to portion. Sprinkle with the reserved crispy pancetta, additional black pepper, freshly grated Pecorino Romano, and chopped chives. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Serve immediately while still warm. The contrast between the crispy top layer and the creamy, cheese-laden interior creates a delightful textural experience that elevates this fusion dish to something truly special. </li> </ol>

Chef’s Notes

A few helpful details for making this recipe.

Can I make this dish vegetarian while keeping its creamy texture?

Absolutely! Replace the pancetta with sautéed mushrooms for umami flavour and a meaty texture. Use shiitake or king oyster mushrooms, caramelising them well. The eggs, cheese and cream will still create that signature silky carbonara texture even without the meat.

Why do traditional carbonara recipes avoid using cream, and does this fusion version need it?

Traditional Roman carbonara relies solely on eggs and cheese for creaminess, but this fusion recipe includes cream to ensure the sauce sets properly during baking. The cream provides insurance against the eggs curdling in the oven while creating a more forgiving, luxurious texture.

What's the secret to achieving both crispy edges and a creamy centre in baked noodle dishes?

The key is proper temperature control and layering. Using a pre-heated cast iron skillet creates immediate heat contact for crispy edges. Undercooking the noodles slightly before baking prevents mushiness, while the egg-cream mixture sets to a creamy consistency in the middle.