Bring a pot of water to a boil and cook the ramen noodles according to the package instructions until they are al dente. Drain and set aside, keeping them warm.

In a bowl, whisk together the eggs and grated parmesan cheese until fully combined.

In a large skillet over medium heat, cook the bacon until crispy—about 5-7 minutes. Remove from heat and chop into bite-sized pieces.

Return the skillet with residual bacon fat to low heat, add the cooked ramen, and pour in the egg mixture. Stir quickly to ensure a creamy sauce without scrambling the eggs.

Stir in the chopped bacon and gochujang for extra flavor. Mix until everything is well combined.

Plate the ramen carbonara immediately, garnishing with fresh herbs.