# What you'll need:
→ 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 (optional)
10 - Reserved cooked bacon
11 - Extra grated Parmesan cheese
12 - Chopped fresh parsley
# Method:
01 - Select sauté mode on the Instant Pot and cook the chopped bacon until crisp, about 3 to 4 minutes. Remove one tablespoon of bacon for garnish and leave the remaining bacon and rendered fat in the pot.
02 - Add minced garlic to the bacon fat and sauté for 30 seconds until fragrant.
03 - Place ramen noodles into the pot, breaking them in half if necessary, then pour in 2 cups of water and stir to ensure noodles are fully submerged.
04 - Seal the Instant Pot lid and set to high pressure for 1 minute. Perform a quick pressure release once the cooking cycle completes.
05 - While noodles cook, whisk together eggs, grated Parmesan, heavy cream (if using), and freshly ground black pepper in a mixing bowl.
06 - Open the pot and immediately stir in the egg and cheese mixture vigorously to form a creamy sauce without scrambling the eggs. Season with salt to taste.
07 - Plate the noodles and top with reserved bacon, additional Parmesan, and chopped parsley as desired. Serve promptly.
