Ramen Carbonara

Japanese-Italian fusion comes together seamlessly with this creamy, savory ramen carbonara.


  • 1/4 pound ramen pasta, cooked
  • 2 strips bacon, diced
  • 1/4 onion, diced
  • 1 clove garlic, minced
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch salt
  • 1 pinch white pepper
  • 1/4 cup white wine
  • 3/4 cup heavy cream
  • 1 teaspoon chicken base
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 lemon, juiced
  • 1/2 tablespoon capers
  • 1 egg, cooked sunny-side up


  1. In a saute pan over medium heat, add bacon pieces. Once some of the fat starts to render off, add the diced onion and minced garlic. Season with garlic powder, onion powder, salt and white pepper.
  2. Stir in half the wine and the heavy cream. Add chicken base and stir until combined. Stir in the rest of the wine, then grate Parmesan cheese into the sauce. Stir to combine. Add butter, lemon juice and capers.
  3. Transfer cooked ramen to a plate and top with carbonara sauce and the sunny-side up egg.