Ramen Carbonara

to 8 slices bacon or pancetta, cut crosswise into 1/2-inch strips or lardons (4 to 6 ounces)

boiling water

tablespoons butter, plus more for frying eggs

grated Parmesan or pecorino, or a combination (about 4 ounces)

 ramen noodles (noodle blocks only; discard the seasoning packs)

eggs, whisked together until smooth

Kosher salt and black pepper

whole eggs, at room temperature