# 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)
→ 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 cooked bacon
11 - Extra grated Parmesan cheese
12 - Chopped fresh parsley
# Directions:
01 - Set the Instant Pot to sauté mode. Add chopped bacon and cook until crisp, approximately 3 to 4 minutes. Remove one tablespoon of bacon for garnish and leave remaining bacon and rendered fat in the pot.
02 - Add minced garlic to the pot and sauté for 30 seconds until fragrant.
03 - Add ramen noodles (broken in half if necessary) and 2 cups water to the pot, ensuring noodles are submerged.
04 - Seal the Instant Pot lid and cook on high pressure for 1 minute. Perform a quick pressure release upon completion.
05 - While noodles cook, whisk together eggs, grated Parmesan, heavy cream (if using), and freshly ground black pepper until smooth.
06 - Open the pot and immediately pour in the egg-Parmesan mixture. Stir vigorously to temper the eggs and create a creamy sauce without scrambling. Season with salt to taste.
07 - Serve promptly, topped with reserved bacon, additional Parmesan, and chopped fresh parsley as desired.
