Cook the Ramen:

1. Boil the Noodles: Bring a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually 3-4 minutes. Once cooked, drain the noodles and set them aside. Save about ½ cup of the pasta water for the sauce.

Prepare the Carbonara Sauce:

2. Cook the Pancetta: Heat the olive oil in a large skillet over medium heat. Add the diced pancetta (or guanciale) and cook until crispy and golden brown, about 4-5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant. Remove from heat and set aside.
3. Whisk the Eggs and Cheese: In a bowl, whisk together the eggs, Parmesan, and Pecorino Romano cheese until smooth. Season with a pinch of salt and a generous amount of freshly ground black pepper.

Combine the Noodles and Sauce:

4. Toss the Noodles with Pancetta: Add the drained ramen noodles to the skillet with the crispy pancetta. Toss to coat the noodles in the rendered fat and pancetta.
5. Add the Egg Mixture: Pour the egg and cheese mixture over the hot noodles, tossing quickly to create a creamy sauce. The heat from the noodles will cook the eggs and melt the cheese, forming a smooth, velvety carbonara sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

Serve and Garnish:

6. Plate and Garnish: Divide the ramen carbonara between two plates. Garnish with freshly ground black pepper, a sprinkle of extra cheese, and chopped parsley for a burst of color and flavor.