# Components:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Sauce & Dairy
02 - 2 large eggs
03 - 60 milliliters grated Parmesan cheese, plus extra for serving
04 - 60 milliliters heavy cream
05 - 15 grams unsalted butter
→ Meats (optional)
06 - 3 slices bacon or pancetta, diced (omit for vegetarian option)
→ Flavor & Seasoning
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon freshly ground black pepper
09 - Salt, to taste
10 - 1 tablespoon chopped fresh parsley (optional, garnish)
# Method:
01 - Bring a medium pot of water to a boil. Cook ramen noodles according to package instructions, excluding seasoning packets. Drain noodles, reserving 60 milliliters of cooking water, then set aside.
02 - In a mixing bowl, whisk together eggs, grated Parmesan, heavy cream, and black pepper until smooth.
03 - Heat a large skillet over medium heat. Cook diced bacon or pancetta until crispy. Remove from skillet and set aside, leaving 15 milliliters of fat in the pan. If omitting meat, add butter to the empty skillet instead.
04 - Add unsalted butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Add cooked ramen noodles to the skillet and toss to coat evenly with the garlic butter mixture.
06 - Remove skillet from heat. Immediately pour in the egg and cheese mixture, tossing the noodles rapidly to create a creamy sauce. Add reserved cooking water one tablespoon at a time as needed to loosen consistency.
07 - Stir in crispy bacon or pancetta if using, then season with salt to taste.
08 - Serve promptly, garnished with additional grated Parmesan cheese and fresh parsley if desired.
