1-First Step: Cook the noodles
Bring a pot of water to a boil and cook the ramen noodles according to the package instructions. Since this recipe uses 9 ounces of noodles, separate them gently as they soften. Once they are cooked, drain them well and toss them with 1 tablespoon olive oil so they do not clump together while you finish the sauce.
If you want a looser sauce later, save a small splash of the noodle cooking water before draining. That little bit of starchy water can help bring everything together if the sauce gets too thick.

2-Second Step: Mix the egg and cheese
In a medium bowl, whisk together the 2 large eggs and 1 cup freshly grated Parmesan cheese. Add the 1/4 teaspoon salt and 1/4 teaspoon pepper, or adjust the seasoning to your taste. This mixture is the heart of the carbonara-style sauce, so whisk until it looks smooth and well combined.
The cheese should be finely grated so it melts into the eggs more easily. If you want a more traditional flavor, Pecorino Romano works really well here too.

3-Third Step: Cook the bacon
Place a large skillet over medium heat and add the chopped bacon. Cook it until browned and crisp, stirring now and then so it cooks evenly. When the bacon is done, drain off the excess fat but leave about 1 tablespoon in the skillet for flavor.
The bacon fat helps carry the garlic and gives the noodles more richness. If you prefer, pancetta or guanciale can step in for a more classic Italian-style taste.

4-Fourth Step: Add the garlic
Add the minced garlic to the skillet with the bacon fat and cook for about 30 seconds. Stir it constantly so it does not burn. The garlic should smell fragrant and lightly toasted, not bitter.
This is a small step, but it makes a big difference. Garlic gives the dish that cozy, savory base that makes each bite taste fuller and more rounded.

5-Fifth Step: Toss in the noodles
Add the cooked ramen noodles to the skillet and toss them with the bacon and garlic. Make sure the noodles are coated in the fat so the sauce can cling better later. Keep the heat at medium during this stage, but do not let the skillet get too hot.
At this point, the noodles should smell amazing already. You are just a few minutes away from dinner, and this is where the dish really starts to come together.

6-Sixth Step: Build the creamy sauce off the heat
Now remove the skillet from the heat completely. This is the most important part of the recipe. Pour the egg and Parmesan mixture over the hot noodles and toss quickly and continuously. The heat from the noodles and skillet will gently cook the eggs and create a creamy sauce without scrambling them.
If the mixture seems too thick, add a little reserved noodle water, one spoonful at a time, until it reaches a silky texture. Work fast during this step so the sauce coats every noodle before it sets.
Key move: Off-heat tossing is what turns this from noodles with eggs into true Ramen Carbonara.

7-Final Step: Garnish and serve
Once the noodles look glossy and creamy, taste and adjust the seasoning with a little more salt or freshly ground black pepper if needed. Sprinkle the chopped fresh basil over the top and serve the ramen carbonara warm right away.
The basil adds a fresh pop that balances the richness of the cheese and bacon. A final crack of black pepper gives the bowl the bold finish that carbonara lovers expect.