Here You Go!<br /><br />RECIPE!! <br /><br />1 Serving<br /><br />1 egg<br />1 egg yolk<br />1/3 cup parmesan cheese<br />Some ground pepper<br />2 strips of bacon, sliced in<br />1 packet instant ramen <br />1-2 tablespoons of extra virgin olive oil <br /><br /><br />PREPARATION<br /><br />In a small bowl, add 1 whole egg, 1 egg yolk, 1/3 cup parmesan cheese, and pepper to taste. Whisk with fork until well combined.<br /><br />Cut 2 strips of bacon crosswise into half-inch strips. Fry until cooked but not yet crispy.<br /><br />Boil water and cook ramen very al dente, or just until it can be loosened from it’s block form.<br /><br />Add 1-2 tablespoons of olive oil to the bacon and stir, lifting any bacon bits that are stuck to the pan. Once the oil is hot, remove the pan from heat. Pour a small amount of the water the ramen was cooked in and stir. Add the ramen noodles and stir some more, coating the noodles in the bacon/olive oil mixture. Next, add the egg mixture, making sure to pour it onto the noodles and not straight onto the pan. Stir vigorously. <br /><br />The heat from the pan and ingredients needs to turn the egg mixture into a creamy sauce but if the eggs get too hot they will cook too much and become scrabbled eggs. Add additional ramen water as needed to create a smooth but creamy sauce.<br /><br />Plate and top with additional parmesan cheese and pepper.
