# What you'll need:
→ Noodles
01 - 2 packs instant ramen noodles (seasoning packets discarded)
→ Sauce & Dairy
02 - 2 large eggs
03 - 60 ml grated Parmesan cheese (plus extra for serving)
04 - 60 ml heavy cream
05 - 15 ml 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 - 15 ml chopped fresh parsley (optional, for garnish)
# Method:
01 - Boil water in a medium pot, then cook ramen noodles according to package instructions without seasoning packets. Drain noodles and reserve 60 ml of cooking water.
02 - Whisk together eggs, grated Parmesan cheese, heavy cream, and black pepper until smooth.
03 - In a large skillet over medium heat, cook diced bacon or pancetta until crispy. Remove meat and set aside, leaving 15 ml of fat in the pan. If omitting meat, melt unsalted butter instead.
04 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
05 - Add the cooked noodles to the skillet and toss to coat them evenly with the garlic butter.
06 - Remove skillet from heat, immediately pour in the egg and cheese mixture, and toss rapidly to coat noodles and create a creamy sauce. Add reserved cooking water one tablespoon at a time if sauce needs thinning.
07 - Stir in crispy bacon or pancetta if used. Season with salt to taste.
08 - Plate promptly and garnish with additional Parmesan cheese and chopped parsley if desired.
