One-Pot Ramen and Mushroom Carbonara
With instant ramen noodles, this one-pot ramen dish is a fun and easy take on a classic Italian favorite.
Servings: 4
Ingredients
- 4 eggs
- 1 cup grated Parmesan cheese divided
- 6 slices bacon chopped
- ½ lb sliced brown mushrooms
- 1 tbsp Better Than Bouillon® Roasted Garlic Base
- 4 pkg instant ramen noodles (spice packets reserved for another use)
- 1 tbsp finely chopped fresh chives
Instructions
- Whisk together eggs and 3/4 cup Parmesan; set aside.
- Cook bacon in large high-sided skillet set over medium heat for 7 to 10 minutes or until golden brown and crispy. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
- Remove all but 1 tbsp bacon fat from pan; cook mushrooms and Roasted Garlic Base over medium-high heat for 8 to 10 minutes or until mushrooms are tender and slightly caramelized.
- Meanwhile, in pot of boiling salted water, cook ramen noodles for 1 to 2 minutes or until noodles separate from each other and are very al dente. Drain noodles, reserving 1/2 cup cooking liquid.
- Add noodles to pan with mushrooms. Remove from heat; stir in reserved cooking liquid. Immediately stir in egg and cheese mixture, tossing constantly for 1 minute or until sauce is thickened enough to coat noodles. Sprinkle remaining Parmesan, bacon and chives over top.
- Tip: For extra flavor, sprinkle with more Parmesan and chives before serving.
