Ramen Carbonara with Truffle Egg Recipe

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 2
Best Season: Fall, Winter
Description

This Ramen Carbonara with Truffle Egg is a luxurious twist on the classic Italian carbonara, blending Japanese ramen noodles with creamy Parmesan sauce, smoky halal-friendly meat or mushrooms, and a perfectly poached truffle-infused egg. It’s rich, comforting, and bursting with umami — a true gourmet experience that can be made right at home.

Ingredients
    For the Base
  • 200 g ramen noodles (fresh or dried, plain – no seasoning packets)
  • 1 tbsp olive oil (extra virgin)
  • 100 g smoked turkey strips OR beef bacon (thinly sliced) [or 100 g shiitake mushrooms for vegetarian]
  • 2 cloves garlic (finely minced)
    • For the Sauce
  • 2 large egg yolks (room temperature)
  • 60 g Parmesan cheese (freshly grated)
  • 50 g Pecorino Romano cheese (optional, freshly grated)
  • 60 ml heavy cream (optional – for extra silkiness, though not traditional)
  • 0.25 tsp freshly ground black pepper
  • Salt to taste
    • For the Truffle Egg
  • 2 large eggs (for poaching)
  • 1 tsp white truffle oil OR shaved truffle (to infuse flavor)
    • For Garnish
  • Extra Parmesan shavings
  • A drizzle of truffle oil
  • Fresh parsley (finely chopped)
  • Black pepper (freshly cracked)
Instructions
    Cook the Ramen
  1. 1
    Bring a large pot of water to a boil. Add ramen noodles and cook until just al dente (slightly firm). Drain and reserve ½ cup of the starchy cooking water. Set aside.
    2. Prepare the Meat or Mushrooms
  2. 2
    In a skillet, heat olive oil over medium heat. Add smoked turkey (or halal beef bacon / mushrooms). Cook until golden and slightly crispy, about 5–7 minutes. Add minced garlic and sauté until fragrant (1 minute). Remove from heat.
    3. Make the Carbonara Sauce
  3. 3
    In a mixing bowl, whisk together egg yolks, grated Parmesan, Pecorino (if using), black pepper, and cream (optional). Mix until smooth.
    4. Poach the Truffle Egg
  4. 4
    Bring a small pot of water to a gentle simmer. Crack an egg into a small bowl. Stir the water to create a whirlpool, gently slide the egg in, and poach for 3 minutes until the whites are set but yolk remains runny. Remove with a slotted spoon. Repeat for second egg. Drizzle lightly with truffle oil or place a few truffle shavings on top.
    5. Combine Pasta & Sauce
  5. 5
    Return the skillet with turkey/mushrooms to low heat. Add the cooked ramen. Pour in the carbonara sauce mixture, stirring quickly to coat the noodles without scrambling the eggs. Add a splash of reserved pasta water to make the sauce silky.
    6. Plate & Garnish
  6. 6
    Divide the creamy ramen carbonara into bowls. Top each with a poached truffle egg, Parmesan shavings, fresh parsley, and a drizzle of truffle oil. Finish with extra cracked black pepper. Serve immediately.
Note

Vegetarian option: Replace turkey/bacon with mushrooms.

Storage: Best eaten fresh. If storing, keep sauce separate from noodles; reheat gently.

Variation: Use soba or udon instead of ramen for a different texture.

Truffle: Use sparingly — too much will overpower the dish.

Keywords: creamy ramen recipe, carbonara, truffle egg pasta, fusion noodles, gourmet comfort food
Read it online: https://petitepanini.com/recipe/ramen-carbonara-with-truffle-egg-recipe/