# What you need:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Meats
02 - 4 strips bacon, chopped
→ Dairy
03 - 2 large eggs
04 - ½ cup grated Parmesan cheese
05 - 2 tablespoons heavy cream (optional)
→ Aromatics
06 - 2 cloves garlic, minced
→ Liquids
07 - 2 cups water
→ Seasonings
08 - ½ teaspoon freshly ground black pepper
09 - Salt, to taste
→ Garnishes
10 - Reserved bacon pieces (1 tablespoon)
11 - Additional grated Parmesan cheese
12 - Chopped fresh parsley
# How to Make It:
01 - Set the Instant Pot to sauté mode. Add chopped bacon and cook until crisp, about 3 to 4 minutes. Remove one tablespoon of bacon for garnish and leave the remainder in the pot with bacon fat.
02 - Add minced garlic to the pot and cook for 30 seconds until aromatic.
03 - Place the ramen noodles into the pot, breaking them in half if needed. Pour in 2 cups water and stir to submerge noodles.
04 - Seal the Instant Pot lid. Cook on high pressure for 1 minute, then perform a quick pressure release.
05 - While noodles cook, whisk together eggs, grated Parmesan, heavy cream (if using), and freshly ground black pepper until combined.
06 - Open the Instant Pot and quickly stir the egg and cheese mixture into the hot noodles. Stir vigorously to create a creamy sauce, allowing residual heat to gently cook the eggs without scrambling. Season with salt to taste.
07 - Dish the noodles onto plates and top with reserved bacon pieces, additional Parmesan, and chopped parsley as desired. Serve immediately.
