# 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 and cook the chopped bacon until crisp, about 3 to 4 minutes. Remove one tablespoon of cooked bacon for garnish, leaving the rest and rendered fat in the pot.
02 - Add the minced garlic to the Instant Pot and sauté for 30 seconds until fragrant.
03 - Place the ramen noodles into the pot (break in half if needed) and pour in 2 cups of water. Stir to fully submerge the noodles.
04 - Seal the Instant Pot lid and cook on high pressure for 1 minute. Perform a quick pressure release when done.
05 - While noodles cook, whisk together eggs, grated Parmesan, heavy cream (if using), and freshly ground black pepper in a bowl.
06 - Open the pot and immediately add the egg-Parmesan mixture to the hot noodles, stirring vigorously to form a creamy sauce without scrambling the eggs. Season with salt to taste.
07 - Divide into servings and top with reserved bacon, additional Parmesan cheese, and chopped parsley as desired. Serve immediately.
