Ramen Carbonara

• 9 ounces ramen noodles (3 packages, discard the seasoning)
• 1 tablespoon olive oil
• 8 slices bacon, chopped
• 3 garlic cloves, minced
• 2 large eggs
• 1 cup parmesan cheese, freshly grated
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 4 tablespoons fresh basil, chopped

1. Cook the noodles: cook the ramen noodles according to package instructions. They shouldn't take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together.
2. Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.
3. Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.
4. Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.
5. Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.
6. NOTE: Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.

ramen noodles, olive oil, bacon, garlic, eggs, parmesan cheese, salt, pepper, fresh basil

Taken from www.food.com/recipe/ramen-carbonara-539067 (may not work)