Creamy, savory fusion of carbonara and ramen noodles, cooked effortlessly in an electric pressure cooker.
# What You'll 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 chopped bacon
11 - Extra grated Parmesan cheese
12 - Chopped fresh parsley
# Steps to Follow:
01 - Set the Instant Pot to sauté mode. Add chopped bacon and cook until crisp, about 3 to 4 minutes. Remove 1 tablespoon for garnish, leaving remaining bacon and fat in the pot.
02 - Add minced garlic to the bacon fat and sauté for 30 seconds until fragrant.
03 - Add ramen noodles (break in half if necessary) and 2 cups water. Stir gently to submerge noodles.
04 - Seal the Instant Pot lid and cook on high pressure for 1 minute. Perform a quick release once cooking is complete.
05 - While noodles cook, whisk together eggs, Parmesan, heavy cream (if using), and freshly ground black pepper in a bowl.
06 - Open Instant Pot and immediately pour egg mixture into hot noodles. Stir vigorously to create a creamy sauce without scrambling the eggs. Season with salt to taste.
07 - Plate the ramen immediately and garnish with reserved bacon, additional Parmesan, and chopped parsley as desired.
