# Components:
→ Noodles
01 - 2 packs instant ramen noodles (discard seasoning packets)
→ 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 bacon pieces
11 - Additional 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 bacon for garnish, leaving the remainder and rendered fat in the pot.
02 - Add minced garlic to the pot and sauté for 30 seconds until fragrant.
03 - Place the instant ramen noodles into the pot, breaking them in half if necessary, then add 2 cups of water. Stir to ensure the noodles are submerged.
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 the noodles cook, whisk together eggs, grated Parmesan, heavy cream if using, and freshly ground black pepper in a bowl.
06 - Open the Instant Pot lid and immediately add the egg and cheese mixture to the hot noodles. Stir vigorously to form a creamy sauce, allowing residual heat to cook the eggs without scrambling. Season with salt to taste.
07 - Plate the dish promptly, topping with reserved bacon, additional Parmesan, and chopped parsley as desired.
