# What You 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
10 - Reserved bacon, for garnish
11 - Additional grated Parmesan cheese, optional
12 - Chopped fresh parsley, optional
# Steps:
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 the remainder with bacon fat in the pot.
02 - Add minced garlic to the pot and sauté for 30 seconds until fragrant.
03 - Place ramen noodles in the pot, breaking them in half if necessary, and add 2 cups of water. Stir gently to submerge noodles.
04 - Seal the Instant Pot lid and cook on high pressure for 1 minute. Perform a quick pressure release once cooking is complete.
05 - While noodles cook, whisk together eggs, Parmesan cheese, heavy cream (if using), and freshly ground black pepper in a bowl.
06 - Open the pot and swiftly add the egg and cheese mixture to the hot noodles. Stir vigorously to create a creamy sauce, allowing residual heat to cook the eggs without scrambling. Season with salt to taste.
07 - Serve immediately, topped with reserved bacon, extra Parmesan cheese, and chopped parsley as desired.
