Bring a large pot of salted water to a boil. Add ramen noodles and cook for 3-4 minutes until al dente. Drain and set aside, reserving a cup of pasta water.

In a medium bowl, whisk together 2 eggs and ½ cup of grated Parmesan cheese until smooth and well blended.

Heat a large skillet over medium heat and add diced bacon. Cook for 5-7 minutes until crispy. Drain excess fat, leaving enough to coat the pan.

Add the drained ramen noodles to the skillet and toss for 2-3 minutes to absorb the bacon flavor.

Remove skillet from heat and pour in the egg and cheese mixture, tossing quickly to coat noodles evenly.

Season with salt, pepper, and gochujang. Garnish with herbs before serving.