Step 1: In a medium bowl, whisk together the egg yolks and the whole egg until well combined. Stir in the freshly grated Parmigiano-Reggiano (or Pecorino Romano, or a blend), and a generous grind of black pepper. Mix thoroughly until you have a thick, paste-like consistency.
Step 2: Bring a pot of water to a boil. Add the Buldak ramen noodles (without the seasoning packets for now) and cook according to package directions, usually 3-5 minutes, until al dente.
Step 3: Before draining, carefully scoop out about ½ cup of the starchy noodle cooking water and set it aside.
Step 4: Drain the noodles thoroughly. Immediately return the hot noodles to the empty pot (off the heat).
Step 5: Add the Buldak liquid sauce packet and the dried flakes packet (if your variety has one) to the hot noodles. Toss vigorously with tongs until the noodles are evenly coated in the spicy sauce.
Step 6: Gradually pour the egg and cheese mixture over the spicy noodles, tossing continuously and vigorously with your tongs. Do not stop tossing! The goal is to let the heat from the noodles gently cook the eggs into a creamy sauce, not scramble them.
Step 7: As you toss, slowly add a tablespoon or two of the reserved starchy noodle water. Continue tossing and adding water, a little at a time, until the sauce reaches your desired creamy consistency. You might not need all the water.
Step 8: Taste the carbonara buldak ramen and adjust seasonings if necessary. Serve immediately, garnished with more grated cheese, fresh herbs, or an extra egg yolk if desired.