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Ramen Alla Carbonara

Ramen Alla Carbonara made with Nissin RAOH Umami Tonkotsu ramen, some bacon and eggs. Easy, quick and utterly delicious. #ramen #noodles #japanese #pasta
Course Entree
Cuisine Italian, Japanese
Level Beginner
Main Ingredient Noodles
Diet Low Sugar
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 2 serving


  • 1 scallion (finely sliced)
  • 50 grams bacon (chopped)
  • 2 packages Nissin RAOH Umami Tonkotsu Ramen
  • 1 extra-large egg (pasteurized)
  • 2 slow cooked eggs (optional, see note below)
  • pecorino romano (for garnish)


  1. In a large bowl, whisk together the contents of 1 soup packet with 2 tablespoons of hot water until there are no lumps.
  2. Add the pasteurized eggs, along with the contents of the 2 flavor pouches and whisk until well combined.
  3. Bring a pot of water to a boil and boil the ramen for 3 1/2 minutes.
  4. Fry the bacon in a small frying pan, until the bacon is starting to brown, but before it turns crisp. Drain on paper towels.
  5. When the ramen is cooked, drain and then toss together with the egg mixture and bacon.
  6. Plate the ramen and top with the slow cooked egg. Garnish with some grated pecorino romano and the scallions.


NOTES: Depending on how salty your bacon is, one full soup packet may be a little too salty. If you're worried about this, just cut back on the amount of the seasoning you use from the soup packet (but you'll still want to use both flavor packets).

For the eggs in the sauce, please be sure to use pasteurized eggs as US eggs are not safe to eat raw. There are a few brands selling pasteurized eggs now, or if you have a thermal circulator, you can do this yourself by submerging the eggs in 135 F (57.2 C) water for 2 hours. As for the slow-cooked egg, if you don't have access to a sous vide machine, a poached egg will work, or you can leave it out entirely.