Ramen Carbonara Recipe | Fresh Tastes | PBS Food

Avoid lengthy time over a hot stove with this satisfying ramen carbonara. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)


Yield: Makes 2 large servings



  • 4 tablespoons cultured unsalted butter (melted)
  • 2 large pasteurized egg yolks
  • 2 teaspoons soy sauce
  • 10.6 ounces fresh ramen noodles
  • 0.18 ounces katsuobushi
  • black pepper (to taste)


  1. Bring a large pot of water to a boil. You can add the butter to a bowl and set it over your pan briefly to melt the butter.
  2. Whisk the melted butter together with the egg yolk and soy sauce until the mixture is emulsified.
  3. Boil the ramen according to the package directions (mine took 2 minutes to boil).
  4. When it's cooked, drain the ramen and toss it with the egg sauce and katsuobushi. Add black pepper to taste and serve immediately.
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