2 eggs

2 egg yolks

1 to 2 teaspoons of Hoff Sauce

2/3 cup grated parmesan cheese

4 strips of bacon, chopped

2 packs instant ramen (no need for flavor packets)

1-2 tablespoons of extra virgin olive oil

1:
In a small bowl, add 2 whole eggs, 2 egg yolks, 2/3 cup parmesan cheese, and 1 teaspoon (or more) Hoff Sauce. Whisk with fork until well combined.

2:
Cut 4 strips of bacon into half-inch strips. Fry until cooked but not yet crispy.

3:
Boil water and cook ramen very al dente, or just until it can be loosened from it’s brick form.

4:
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.

5:
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.

6:
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 scrambled eggs. Add additional ramen water as needed to create a smooth but creamy sauce.

7:
Plate and top with additional parmesan cheese and more Hoff Sauce!