• 4 slices bacon, cut into 1/2 inch pieces
  • 2 tablespoons salted butter
  • 1 1/2 cups half-and-half
  • 2 (3-ounce) packages ramen
  • 2 tablespoons water
  • 2 tablespoons grated Parmesan
  • 1 egg, beaten
  • 1 tablespoon chopped parsley

Passo a passo

  1. In a skillet on medium heat, add bacon. Cook until crispy, about 5 to 7 minutes. Remove and set aside.
  2. Add butter and half-and-half. Whisk until butter is melted.
  3. Gently break ramen into a single layer and add to milk mixture.
  4. Turn heat to medium-high and let milk boil, gently stirring the ramen to break it up. If milk evaporates too quickly and ramen is not soft, add 2 tablespoons of water at a time.
  5. Sprinkle with cheese.
  6. Turn off heat, add egg and stir quickly until cooked.
  7. Stir in cooked bacon and parsley.
  8. Divide between two plates.
  9. Sprinkle with more Parmesan to serve.