# What You Need:
→ Noodles
01 - 2 packs instant ramen noodles (seasoning packets discarded)
→ Sauce
02 - 2 large eggs
03 - ½ cup grated Parmesan cheese (approx. 50 g)
04 - ¼ cup heavy cream (60 ml)
05 - 1 tablespoon unsalted butter
06 - 2 cloves garlic, minced
07 - ¼ teaspoon freshly ground black pepper
08 - Salt, to taste
→ Add-Ins & Toppings
09 - 4 strips bacon or vegetarian bacon, chopped (optional)
10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese, for serving
# Steps:
01 - Bring a medium pot of water to a boil. Add ramen noodles and cook according to package instructions, approximately 3 minutes. Drain noodles, reserving ¼ cup of cooking water, then set aside.
02 - In a bowl, whisk together eggs, grated Parmesan, heavy cream, and black pepper until fully combined. Set aside.
03 - Heat a large skillet over medium heat. Cook bacon until crispy, about 4 to 5 minutes. Remove bacon and set aside, leaving approximately 1 tablespoon of rendered fat in the pan. If using vegetarian bacon, add 1 tablespoon butter to the pan instead.
04 - Add butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Add the drained noodles to the skillet and toss thoroughly to coat evenly with the garlic butter.
06 - Remove the skillet from heat. Pour the egg and cheese mixture over the noodles, tossing vigorously to coat the noodles evenly. If the sauce is too thick, add reserved noodle water one tablespoon at a time to loosen the sauce.
07 - Stir in the cooked bacon (or vegetarian alternative). Sprinkle with chopped parsley and additional grated Parmesan. Serve immediately.
