In a small bowl, whisk together the eggs and yolks, parmesan and black pepper.
Fry the lardons/pancetta in a frying pan until lovely and crispy and the fat has rendered all over the shop.
While the pork is crisping, boil plenty of water and add the salt. Chuck in your instant ramen noodles. Cook for about 1 minute. Grab a little pasta water before tonging your noodles straight into your bacon pan. Toss then remove from the heat immediately.
This bit is important- you want cool the pan/mixture enough so that the eggs will not scramble when added, but not so much that your dinner's cold and you have raw egg everywhere.
After 2 minutes or so, add your mixture and little reserved pasta water, then toss continuously for about 1 minute. The egg should be just cooked through and should coat the strands of noodle in a cool, glossy manner.
Top with a little more parmesan and black pepper then destroy!!