Start by bringing a large pot of water to a rapid boil.

Add the instant ramen noodles to the boiling water and cook according to the package instructions, usually about 3–4 minutes.

In a large skillet over medium heat, add the diced pancetta or bacon. Cook until crispy, about 4–5 minutes, and then toss in the minced garlic.

Whisk together the eggs, grated Parmesan cheese, and black pepper in a bowl until well combined.

Add the drained ramen noodles to the skillet with the pancetta and garlic. Gently toss to combine.

Pour the egg and cheese mixture over the hot noodles and toss vigorously to create a creamy sauce.

Taste and adjust with salt and extra black pepper if necessary. Serve topped with more Parmesan and parsley.