Cook the ramen noodles according to package instructions, then drain and set aside.

In a large skillet over medium heat, add the olive oil and diced pancetta or guanciale. Cook until crispy, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.

Remove the skillet from heat and quickly add the cooked ramen noodles to the skillet with the pancetta and garlic, tossing to combine.

Pour the egg and cheese mixture over the noodles, stirring quickly to create a creamy sauce. The residual heat will cook the eggs gently.

Season with salt and black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Serve immediately, garnished with chopped parsley and extra Parmesan cheese if desired.