Kimchi Carbonara

Directions

1. 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.)
2. 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.
3. 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.
4. 4
   By now the water should be boiling. Add the noodles to the pot and cook according to package instructions.
5. 5
   As noodles are cooking, whisk together eggs, cheese, and black pepper in a bowl until combined.
6. 6
   When the noodles are done cooking, use a coffee mug with a handle to reserve about 1 cup's worth of pasta water.
7. 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.
8. 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.
9. 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.