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1
Bring a pot of water to a boil. (I don't salt the water because Sun Ramen noodles are alkaline and the dish itself is already pretty salty, but if using other noodles, definitely salt your water once it comes to a boil.)
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2
Meanwhile, in a separate pan, cook bacon over medium-low heat, stirring frequently until lightly crispy, 3 to 4 minutes. Remove and set aside, reserving about 2 tablespoons of fat in pan.
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3
Add chopped kimchi to the bacon fat and saute over medium heat until softened and lightly caramelized, 3 to 4 minutes. Remove from heat and set aside with the bacon.
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4
By now the water should be boiling. Add the noodles to the pot and cook according to package instructions.
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5
As noodles are cooking, whisk together eggs, cheese, and black pepper in a bowl until combined.
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6
When the noodles are done cooking, use a coffee mug with a handle to reserve about 1 cup's worth of pasta water.
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7
Now you will have to work quickly! Drain noodles and add to the bowl with eggs, mixing quickly so the eggs don't scramble.
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8
Once combined, add about 1/4 to 1/2 cup of pasta water, along with the cooked kimchi-bacon mixture. Mix thoroughly until the sauce comes together-it should be thick and creamy.
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9
Add a few more cranks of black pepper and Parmesan cheese to taste. Divide among two serving bowls and top with chopped scallions if using. Serve immediately.
