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In a mixing bowl, whisk together the egg yolk, grated parmesan and half the spring onion. Set aside.
Bring a pot of water to boil and cook the ramen noodles for about 2 minutes, just until softened. Reserve 1 cup of the noodle water, then drain the noodles.
Slowly whisk ½ cup of the warm noodle water into the egg yolk mixture to form a smooth paste.
In a large pan over medium heat, cook the bacon until crispy. Stir in the gochujang and cream until smooth.
Add the cooked noodles to the pan along with 1 packet of the ramen seasoning powder. Mix well to coat.
Reduce the heat to low. Pour in the egg yolk mixture and stir continuously to avoid scrambling. Add the remaining ½ cup of noodle water and stir until the sauce is glossy and thickened.
Divide between bowls and top with the remaining spring onion and shaved parmesan. Enjoy immediately.