Step 1

Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

Step 2

Add the oil or butter, corn, garlic, red pepper flakes, thyme, and season with salt and pepper. Cook for 5 minutes or until the corn is golden.

Step 3

Stir in 1/4 cup basil. Remove from the heat.

Step 4

Beat together the eggs, parmesan, and remaining 1/4 cup of basil, in a large serving bowl.

Step 5

Bring a large pot of water to a boil. Boil the ramen according to the package directions until al dente. Before you drain the noodles, scoop out about 1/2 cup of cooking water, then drain.

Step 6

Immediately add the hot noodles to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. The heat from the noodles will cook the eggs. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency.

Step 7

Add the corn and bacon and gently toss to combine. Season with freshly ground black pepper and salt.

Step 8

Divide the ramen among plates and top with fresh herbs. Enjoy!