# Components:
→ 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 for extra creaminess
→ 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, chopped
11 - Additional grated Parmesan cheese
12 - Chopped fresh parsley
# Method:
01 - Set the Instant Pot to sauté mode. Add chopped bacon and cook until crisp, about 3 to 4 minutes. Reserve one tablespoon of bacon pieces for garnish and keep remaining bacon and fat in the pot.
02 - Add minced garlic to the bacon fat and sauté for 30 seconds until fragrant.
03 - Place ramen noodles in the pot, breaking them in half if needed. Pour in 2 cups of water and stir to fully submerge the noodles.
04 - Seal the Instant Pot lid and set to cook at high pressure for 1 minute. Perform a quick pressure release upon completion.
05 - While noodles cook, whisk together eggs, Parmesan cheese, heavy cream (if using), and black pepper in a separate bowl.
06 - Open the Instant Pot and quickly stir in the egg-Parmesan mixture with the hot noodles to form a creamy sauce. Season with salt to taste. Serve immediately garnished with reserved bacon, extra Parmesan, and fresh parsley.
