Looking to take your comfort food to a whole new level? Or do you simply want to upgrade your packet of ramen noodles into a delicious and satisfying dish that is still easy and convenient? Then give your ramen a glow up with Spicy Carbonara Noodles!
Creamy and cheesy comfort food with a hint of heat, these spicy carbonara noodles are a fusion of my two favourite comfort dishes – Italian spaghetti carbonara and Korean Ramen noodles. (specifically inspired by the infamous Samyang Buldak Carbonara ramen going viral on Tiktok right now.) Sweet and spicy gochujang paste, spring onion and noodles add a twist to the typical Italian Carbonara. There is still crispy bacon, salty cheese and creamy egg.
Why You Need To Try These Noodles
- They Taste Amazing – Spicy carbonara noodles combine the creaminess of traditional carbonara with a kick of heat, adding a delightful twist to the classic dish. So moreish!
- Convenient – Carbonara Noodles uses typical staple pantry and fridge ingredients – I keep most of this stuff stocked in my kitchen. But I have also got a list of variations and ingredients switches, including some vegetarian options, in the recipe post.
- Quick and Easy – This is the dish I make when I want something quick but satisfying – a low effort comfort food which feels like a real treat. It’s fancy ramen, in 15 minutes.
- Noodles – You can really use any noodles you like. Dried noodle nests, fresh or frozen noodles or a packet of ramen (just discard the flavour sachet). You can even use pasta if thats all you have handy. Just prepare them according to the package instructions.
- Gochujang – Korean Hot Red Pepper Paste. Gochujang is deliciously sweet and savoury with the perfect hint of heat. You can adjust the amount to tailor the noodles to your desired level of spice.
- Egg Yolk – I use only egg yolk for carbonara sauce to make it creamy and decadent. You can use the whole egg if you prefer, but this can cause the sauce to become curdled or separated. Instead, use the egg white to make yourself a whiskey sour to serve alongside the noodles, you deserve it.
- Spring Onion or Scallion – Separate the white and green parts. Use the white while cooking and finely slice the green parts for garnish. Make sure you wash them well, as spring onions have a tendency to hold a lot of grit.
- Garlic – Aromatic and delicious, it is not a typical ingredient in carbonara and you can skip the garlic if you like, but I firmly believe everything is better with garlic.
- Bacon – Streaky bacon rashers are best as they get deliciously crispy. I prefer to cook my bacon slices whole, leave to drain on kitchen paper for a few minutes to let them crisp up then roughly chop into delicious salty shards. Make sure you save some bacon bits to garnish the noodles.
- Grated Cheese – You can use almost any cheese you like. Parmesan and Pecorino Romano are typical for carbonara, but this dish works well with Grana Padano, Cheddar, mozzarella or pretty much any cheese that grates well.
- Butter – This is optional, but this is a comfort meal. You can swap for oil or just use the reserved fat left in the pan from the bacon.
Substitutions and Upgrades
- Chilli Crisp – If you love spice then add some extra heat to your noodles with a spoonful (or more) of chilli crisp or chilli oil to the egg and cheese mixture.
- Mushrooms – Diced mushrooms are a great addition to this recipe as they go so well with creamy sauces. Fry them in the pan for a few minutes before adding the onion and garlic.
- Vegetables – Add some greens to your carbonara noodles for extra nutrients. I like some thin tenderstem broccoli or sliced sugar snap peas blanched with the noodles.
- Meat Free – Use a meat free bacon substitute or simply skip the bacon. Mushrooms are a great vegetarian alternative to bacon as they still have that savoury umami flavour.
- Swap the Bacon – Use turkey bacon if you don’t eat pork. Or swap the bacon for leftover cooked ham. Prosciutto or pancetta are excellent alternatives.
- Make it Creamy – If you want really decadent and creamy noodles then stir a tablespoon or two of double or heavy cream in with the egg and cheese mixture.
- Garnish – I love thinly sliced spring onion and sesame seeds as a garnish. Chopped coriander or parsley also work well. And sprinkle on as much grated cheese as you can.
This recipe serves one, since this is a meal made to be eaten when you’re home alone with your favourite TV show and a nice cold drink. It can be easily doubled, either to serve two or to make excellent leftovers.
If you feel like you need to add some greens, then a nice side salad makes a great accompaniment.
Spicy Carbonara Ramen Noodles are ideally served freshly cooked, but leftovers will store in the fridge for 2 days. Reheat in the microwave but beware that the sauce may separate.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More Carbonara Recipes:
Spicy Carbonara Noodles
- deep pot or pan
- 4 slices streaky bacon
- 1 nest noodles
- 1 egg yolk
- 1 tbsp gochujang
- 2 spring onions
- 2 cloves garlic
- ⅓ cup grated parmesan cheese* (about 30g) plus extra to garnish
- 1 tbsp butter or olive oil optional
Optional Extra Garnishes
- chilli or red pepper flakes
- sesame seeds
- more cheese
- chilli oil
- Add the bacon slices to a cold frying pan or skillet and turn the heat to medium. Allow the bacon to cook until crispy, about 10 minutes depending on the thickness. Turn at least once during cooking.
- While the bacon cooks, bring a pot of water to boil and cook the noodles according to packet instructions. Reserve a cup of the cooking water before draining.
- Meanwhile, slice the spring onion and separate the green and white parts. Dice the garlic.
- Combine the gochujang, grated cheese and egg yolk in a small bowl and stir to combine. It should look like a thick, slightly lumpy red paste. Stir in two tablespoons of the reserved noodle cooking water to loosen.
- When the bacon has cooked, transfer to a plate lined with kitchen paper. Add the garlic and the white parts of the spring onion into the pan used to cook the bacon with a (optional) knob of butter or drizzle of olive oil. Cook for 1-2 minutes until the garlic is fragrant.
- Roughly chop the crispy bacon and add it back to the pan along with the cooked noodles. Remove from the heat and stir in the egg and cheese mixture.
- Stir well to combine – the sauce should become thick and glossy as it mixes with the warm ingredients. Stir in more cooking water if needed to get your desired sauciness.
- To serve, sprinkle over the green sliced onion, extra cheese and sesame seeds, plus optional chilli flakes or chilli oil.