Bacon and eggs meet ramen noodles in this quick and delicious comfort food recipe for ramen pasta carbonara. A speedy kid-friendly supper!

I will admit it right here and right now – I am a true-blue ramen lover. I love the squiggly little noodles and I love whatever is in the flavor packet.

I always have a few packages of ramen in my pantry, and I’ve used them to make everything from ramen burgers to ramen soup with a poached egg in it.

And recently it occurred to me that there was no reason that I couldn’t tweak some of my old pasta standards into a ramen-ified version of their old selves.

Whole vistas have opened up for me, and I decided to start with ramen pasta carbonara. Because if a conglomeration of bacon, eggs and ramen noodles isn’t the ultimate comfort food, I don’t know what is.

And speaking of comfort, how are you doing these days? We had a nice socially distanced visit with my mama last weekend for Mother’s Day….

…note that some members of our pack immediately broke all those rules as soon as she realized that her human grandmama had peanut butter for her.

In other news, both my mama and I are getting ready to move, and so we are unearthing all kinds of blasts from the past. For example, this lovely work of art I created of my brother and myself.

My mama had helpfully captioned it “Billy with his baseball cap walking a dog” and “Kate, wearing sunglasses, doing the twist.” Seems accurate.

And right in line with my new crazy hairstyle that I am sporting these days!

I LITERALLY have no idea what I am doing with my ridiculously long hair these days. I wash it, smoosh some product into it, and either air dry it or blast my head with the scary-looking diffuser attachment on my hair dryer.

It comes out differently every time. TAKING SUGGESTIONS.

Anyway, back to the ramen!

Here’s how you make ramen pasta carbonara!

You need all the same basics you use for regular carbonara – eggs, bacon, parmesan cheese – along with some butter, some parsley, and three packages of ramen, which you can find in the pasta aisle of your supermarket. I like to use the chicken flavor ramen for this one, because yes, we are going to use just a little of that ramen seasoning that comes in the package.

Crack the eggs in a bowl and whisk them up with most of the cheese, most of the parsley, and just one of the flavor packets – toss the other two.

Set that aside and cook up the bacon, scooping it out and leaving the drippings in the skillet.

Last but not least, cook up your ramen, scooping out a little of the cooking water at the end.

Now the assembly! Add the hot cooked ramen to the skillet with the drippings, and then add some butter, the egg mixture and the bacon. The heat of the ramen is going to cook the egg mixture into soft scrambles (and if you want it cooked a little more, just turn the heat on low.

If you want to loosen up your sauce a little, drizzle in some of that pasta water that you cleverly saved. Now all that’s left to do is pop it onto plates and scatter the rest of the cheese and parsley on top!

And get to twirling. Happy ramen, all!