# Components:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Sauce & Dairy
02 - 2 large eggs
03 - 60 ml grated Parmesan cheese, plus extra for garnish
04 - 60 ml heavy cream
05 - 15 ml unsalted butter
→ Meats (optional)
06 - 3 slices bacon or pancetta, diced (omit for vegetarian)
→ Flavor & Seasoning
07 - 2 cloves garlic, minced
08 - 2.5 ml freshly ground black pepper
09 - Salt, to taste
10 - 15 ml chopped fresh parsley (optional, for garnish)
# Directions:
01 - Bring a medium pot of water to a boil. Cook ramen noodles according to package instructions without seasoning packets. Drain noodles and reserve 60 ml of the cooking water.
02 - Whisk together eggs, grated Parmesan, heavy cream, and black pepper in a mixing bowl until smooth and combined.
03 - In a large skillet over medium heat, cook diced bacon or pancetta until crispy. Remove from skillet and set aside, leaving 15 ml of rendered fat. If omitting meat, add 15 ml unsalted butter to the pan.
04 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring continuously.
05 - Add cooked ramen noodles to the skillet and toss thoroughly to coat with the garlic butter mixture.
06 - Remove skillet from heat. Immediately pour egg and cheese mixture over noodles, tossing vigorously to create a creamy sauce. Add reserved noodle water one tablespoon at a time to adjust sauce consistency as needed.
07 - Stir crispy bacon or pancetta into the noodles if using. Season with salt to taste.
08 - Plate noodles and garnish with extra grated Parmesan and chopped parsley as desired. Serve immediately.
