Start by boiling a large pot of water over high heat. Once boiling, add the ramen noodles and cook for about 3–4 minutes. Drain and set aside.

In a mixing bowl, crack open the large eggs and whisk with the grated parmesan until smooth. Set aside.

Heat a skillet over medium heat and add the bacon. Cook until golden and crispy, about 5–7 minutes. Transfer to a paper towel-lined plate.

In the warm skillet, add drained ramen noodles to bacon drippings. Remove from heat and quickly stir in egg and parmesan mixture to coat noodles.

Optional: Stir in gochujang or hot sauce. Serve garnished with extra parmesan and chopped herbs.