Save A creamy, savory noodle dish that fuses classic Italian carbonara with quick-cook ramen, all made effortlessly in your Instant Pot.
The first time I served this Instant Pot Carbonara Ramen to my friends, they could not believe how rich and flavorful it tasted for something so quick to make. It has become my go-to recipe for weeknight cravings when I want that creamy, bacon-kissed pasta satisfaction in no time at all.
Ingredients
- Noodles: 2 packs instant ramen noodles (discard seasoning packets)
- Meats: 4 strips bacon, chopped
- Dairy: 2 large eggs
- Dairy: ½ cup grated Parmesan cheese
- Dairy: 2 tbsp heavy cream (optional, for extra creaminess)
- Aromatics: 2 cloves garlic, minced
- Liquids: 2 cups water
- Seasonings: ½ tsp black pepper, freshly ground
- Seasonings: Salt, to taste
- Garnishes (optional): Extra grated Parmesan
- Garnishes (optional): Chopped fresh parsley
Instructions
- Sauté Bacon:
- Set the Instant Pot to sauté mode. Add the chopped bacon and cook until crisp, about 3&4 minutes. Remove a tablespoon of bacon for garnish if desired. Leave the rest and bacon fat in the pot.
- Sauté Garlic:
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Add Noodles and Water:
- Add ramen noodles (broken in half if needed) and 2 cups water. Stir to submerge noodles.
- Pressure Cook:
- Seal the Instant Pot lid. Cook on high pressure for 1 minute. Quick release the pressure when done.
- Make Egg-Parmesan Mixture:
- While the noodles cook, whisk together eggs, Parmesan cheese, heavy cream (if using), and black pepper in a bowl.
- Combine and Stir:
- Open the Instant Pot. Working quickly, add the egg-Parmesan mixture to the hot noodles, stirring vigorously to create a creamy sauce. Add salt to taste.
- Garnish and Serve:
- Serve immediately, garnished with reserved bacon, more Parmesan, and parsley if desired.
Save Sharing this dish with my family always brings out smiles because everyone loves how quickly it comes together and how comforting each bite is.
Notes
For a vegetarian option, omit bacon and use sautéed mushrooms. Substitute pancetta for bacon if you prefer. Add peas or spinach for extra veggies. Pair with a crisp white wine such as Pinot Grigio.
Required Tools
Instant Pot or electric pressure cooker, whisk, mixing bowl, tongs or chopsticks.
Nutritional Information
Calories: 540. Total Fat: 28 g. Carbohydrates: 48 g. Protein: 23 g per serving.
Save Enjoy this fusion delight hot from the pot for best results. The creamy sauce is perfect right after cooking.
Recipe FAQ
- → How do I prevent the eggs from scrambling in the dish?
Quickly stirring the egg and cheese mixture into the hot noodles off the heat gently cooks the eggs, creating a silky sauce rather than scrambled texture.
- → Can I use pancetta instead of bacon?
Yes, pancetta can substitute bacon for a slightly different, yet authentic, savory flavor in the sauce.
- → Is it necessary to discard the ramen seasoning packets?
Yes, discarding those packets avoids excess salt and artificial flavors, allowing the carbonara components to shine.
- → What can I add for more vegetables?
Adding peas, spinach, or sautéed mushrooms can provide extra color, texture, and nutrition to this dish.
- → How can I make this dish vegetarian?
Omit the bacon and incorporate sautéed mushrooms or other umami-rich vegetables to maintain depth of flavor.
- → What wine pairs well with this dish?
A crisp white wine such as Pinot Grigio complements the creamy, savory flavors beautifully.