In a large skillet over medium-high heat, cook the bacon until it's crispy, about 8 to 10 minutes. Remove from the skillet and drain on paper towels. Once cooled, crumble into pieces and set aside.

Pour off all but about 1 tablespoon of the bacon fat from the skillet. Add the olive oil, then toss in the minced garlic. Sauté for about 30 seconds until fragrant—be careful not to burn it!

Add the corn, red pepper flakes, and thyme to the skillet. Cook for about 5 minutes until the corn has softened a bit, then season with salt and pepper. Stir in 1/4 cup of fresh basil, and set aside.

In a separate bowl, whisk together the eggs, grated parmesan, remaining basil, and nutritional yeast until smooth and combined.

Bring a pot of salted water to a boil. Cook the ramen according to package instructions. Remember to reserve about 1/2 cup of the cooking water before draining.

Transfer the hot, drained ramen to a large bowl. Pour in the egg mixture, and toss quickly—it’s the heat from the noodles that will create a creamy sauce. If it seems too thick, add a bit of the reserved pasta water until you reach the desired consistency.

Gently fold in the corn mixture and crumbled bacon. Adjust the seasoning with more salt and pepper if needed. Serve immediately, topped with extra parmesan and fresh basil.