In a large skillet, cook the diced bacon over medium heat until crispy, about 6-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.

Add the chopped onion and minced garlic to the bacon drippings. Sauté until the onion is softened and translucent, about 4-5 minutes.

While the onion is cooking, bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions. During the last minute of cooking, add the frozen peas to the pot. Reserve 3/4 cup of the cooking water before draining the noodles and peas.

In a large bowl, whisk together the eggs, Parmesan cheese, cooked onions with garlic, the bacon drippings, salt, and red pepper flakes.

Add the hot drained ramen and peas to the bowl with the egg mixture, immediately tossing the noodles to coat them evenly.

Stir in the crispy bacon and gradually mix in the reserved ramen cooking water, a little at a time, until the sauce reaches a creamy consistency.

Taste and adjust seasoning with additional salt if desired. Divide the ramen carbonara between serving bowls. Garnish with chopped parsley and serve immediately.