Begin by boiling a large pot of water over high heat. Once boiling, add ramen noodles and cook for 3-4 minutes until al dente. Drain and set aside.

In a mixing bowl, crack the eggs and add grated parmesan. Whisk for 1-2 minutes until smooth and set aside.

Heat a skillet over medium heat and add diced bacon. Cook for 5-7 minutes until crispy. Remove excess fat.

Add the drained ramen noodles to the bacon in the skillet, tossing gently for 2-3 minutes.

Remove from heat, pour the egg mixture over noodles, and quickly toss for about a minute to coat without scrambling eggs.

Season with salt and pepper, garnish with fresh herbs, and serve hot.