Fill a large pot with water and bring it to a rolling boil. Add the ramen noodles and cook for 3-4 minutes until al dente. Once done, drain them and set aside.

In a mixing bowl, whisk together the eggs and grated parmesan cheese until the mixture is smooth and well combined.

Heat a skillet over medium heat and add diced bacon. Cook for 5-7 minutes until crispy, stirring occasionally. Once cooked, remove excess fat from the skillet.

Add the drained ramen noodles to the skillet with the bacon. Toss them together for 2-3 minutes.

Remove the skillet from heat. Quickly pour the egg and cheese mixture over the noodles, stirring vigorously to create a creamy sauce without scrambling the eggs.

Taste and season your dish with salt and pepper as needed. Garnish with fresh herbs like parsley or green onions, and serve hot.