Make it the same way you make carbonara, just with ramyeon noodles instead of pasta. Bring a pot of water to boil and cook your ramyeon noodles — I like using the noodles from Neoguri or Bool-dahk-bo-ggeum-yeon (I hate romanizing Korean words, would rather just leave them in Korean for people to translate themselves). Chop up bacon (or pancetta), put it on a cold pan, and bring everything up to temperature together, on low heat so all the fat renders out. Grate parmesan — always grate your own parmesan — and whisk an egg in a bowl or a giant measuring cup like I prefer.
When your ramyeon noodles are done, drain them, but leave a bit of water in the pan — this is your equivalent of pasta water. Return the pot to the stove, heat turned off. Quickly whisk grated parmesan into the whisked egg; dump the mixture onto the hot noodles. Add cooked bacon and some of the bacon fat. Move quickly, mixing everything together with chopsticks so the residual heat of the noodles cooks the egg just enough.
Do not turn on the heat, or your eggs will scramble. Do not add cream or milk. Do add red pepper flakes and add more grated cheese and eat right away.
You ask me why I’m giving you instructions on how to make carbonara. You know how to make carbonara, and I’m the one who makes us ramyeon carbonara in the morning for breakfast ramyeon or in the evening for a lazy dinner or after sex when I’m hungry and looking for a snack.