In a skillet on medium heat, add bacon. Cook until crispy, about 5 to 7 minutes. Remove and set aside. Add butter and half-and-half. Whisk until butter is melted.
Gently break ramen into a single layer and add to milk mixture. Turn heat to medium-high and let milk boil, gently stirring the ramen to break it up. If milk evaporates too quickly and ramen is not soft, add 2 tablespoons of water at a time. Sprinkle with cheese. Turn off heat, add egg and stir quickly until cooked. Stir in cooked bacon and parsley.
Divide between two plates. Sprinkle with more Parmesan to serve.