Ingredients
Equipment
Method
- Crisp the bacon: Cook 4 bacon strips, chopped in a large skillet over medium heat until crispy, about 5 minutes 05:00. Remove and set aside, leaving the fat in the pan.
- Cook the ramen: Cook 2 packs instant spicy ramen noodles (buldak-style), seasoning packets reserved according to package directions in a separate pot. Reserve 1/4 cup of the noodle cooking water before draining.
- Make the egg mixture: In a bowl, whisk together 2 large eggs, 0.5 cups grated parmesan cheese, and 0.5 teaspoons black pepper, freshly cracked until smooth. Set aside — this is your carbonara sauce base.
- Build the spicy sauce: In the same skillet with the bacon fat, sauté 2 garlic cloves, minced over low heat for 30 seconds 00:30 until fragrant. Stir in 1 tablespoons gochujang (Korean chili paste) and 1 teaspoons soy sauce.
- Combine noodles and sauce: Remove skillet from heat completely. Add the drained noodles and reserved noodle water, tossing to coat in the spicy sauce.
- Add the carbonara sauce: Off heat, quickly pour in the egg mixture, tossing constantly with tongs so the residual heat creates a creamy sauce without scrambling the eggs.
- Finish with cheese and bacon: Sprinkle in 0.3 cups mozzarella cheese, shredded and toss until melted and glossy. Top with crispy bacon.
- Garnish and serve: Divide between bowls and garnish with 2 green onions, sliced, for garnish and 1 teaspoons toasted sesame seeds, for garnish. Serve immediately while hot and creamy.
Notes
The residual heat from the noodles cooks the egg into a silky sauce — never add the egg mixture over direct heat or it will scramble. Adjust spice by using more or less of the buldak seasoning packet and gochujang. For extra creaminess, stir in a splash of the reserved pasta water.
Take the pan fully off the heat before adding your egg mixture — this is the difference between a silky carbonara sauce and scrambled eggs in your noodles.