A quick creamy blend of Parmesan, eggs, and ramen for a hearty, flavorful meal.
# Components:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Sauce & Dairy
02 - 2 large eggs
03 - 60 ml (1/2 cup) grated Parmesan cheese, plus extra for serving
04 - 60 ml (1/4 cup) heavy cream
05 - 15 ml (1 tablespoon) unsalted butter
→ Meats (optional)
06 - 3 slices bacon or pancetta, diced
→ Flavor & Seasoning
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon freshly ground black pepper
09 - Salt, to taste
10 - 1 tablespoon chopped fresh parsley (optional, for garnish)
# Method:
01 - Bring a medium pot of water to a boil. Add ramen noodles and cook until tender according to package instructions without seasoning packets. Drain, reserving 60 ml (1/4 cup) of cooking water, and set noodles aside.
02 - Whisk together eggs, grated Parmesan cheese, heavy cream, and freshly ground black pepper in a mixing bowl until smooth and homogenous.
03 - Heat a large skillet over medium heat. If using bacon or pancetta, cook diced pieces until crispy, then remove and set aside, leaving 15 ml (1 tablespoon) of rendered fat in the pan. If omitting meat, add 15 ml (1 tablespoon) unsalted butter instead.
04 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant, taking care not to burn.
05 - Add cooked ramen noodles to the skillet and toss thoroughly to coat them in the garlic-infused butter or fat.
06 - Remove skillet from heat. Quickly pour the egg and cheese mixture over the noodles while tossing continuously to prevent scrambling and form a creamy sauce. Add reserved noodle water in 15 ml (1 tablespoon) increments as needed to loosen the sauce to desired consistency.
07 - Gently fold in the crispy bacon or pancetta if used. Adjust seasoning with salt as necessary. Serve immediately, garnished with additional Parmesan cheese and chopped parsley if desired.
