# What You'll Need:
→ Noodles
01 - 2 packets (3 oz each) instant ramen noodles, seasoning discarded
→ Protein & Dairy
02 - 4 slices bacon, chopped
03 - 2 large eggs
04 - 1/3 cup grated Parmesan cheese
05 - 2 tablespoons heavy cream (optional)
→ Seasonings
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt, adjust to taste
→ Garnish (optional)
09 - 1 tablespoon chopped fresh parsley
10 - Extra grated Parmesan cheese
# Directions:
01 - Set Instant Pot to Sauté mode. Add chopped bacon and cook, stirring frequently, until crisp, about 4 minutes. Remove excess fat, leaving approximately 1 tablespoon in the pot.
02 - Add 2 cups water to the pot and bring to a simmer. Break ramen noodles in half and add them to the pot, stirring gently. Cancel Sauté mode.
03 - Secure the lid and set valve to Sealing. Cook on Manual or Pressure Cook mode for 1 minute. Perform a quick pressure release when done.
04 - While noodles cook, whisk together eggs, Parmesan, heavy cream (if using), black pepper, garlic powder, and salt until well combined.
05 - Quickly open the lid. Working swiftly, pour the egg and cheese mixture into the hot noodles. Stir vigorously for 1 minute until noodles are fully coated and the sauce becomes creamy without scrambling the eggs.
06 - Plate immediately and garnish with chopped parsley and extra Parmesan if desired.
