Ingredients
| 1 | (16-ounce) package HORMEL® BLACK LABEL® Bacon Original, chopped |
| 3 | (3-ounce) packages ramen noodle soup, seasoning packets discarded |
| 4 | large eggs |
| 1 | cup grated Parmesan |
| Freshly cracked black pepper and salt, to taste | |
| Chopped Italian parsley |
Directions
Heat large skillet over medium-high heat. Add bacon; cook 5 to 7 minutes, or until crispy. Remove from pan with slotted spoon to a paper towel lined plate. Remove all but 2 tablespoons bacon fat from skillet.
Bring 2 quarts of water and to boil. Cook ramen according to package directions. Reserve 1 cup pasta water, then drain.
In medium bowl, whisk eggs and cheese until well combined.
To same skillet, add ramen noodles, stirring and shaking pan to combine.
Remove the pan from the heat. Add egg mixture, stirring quickly until the eggs thicken. If the sauce seems too thick, thin it out with the reserved pasta water a bit at a time.
Season liberally with freshly cracked black pepper. Divide the ramen into bowls, top with remaining bacon and garnish with parsley. Serve immediately.
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