Chop the bacon and kimchi.

Add the bacon to a large, heavy bottomed skillet and turn the heat to medium-low. Cook the bacon slowly, while moving it around regularly to ensure it cooks evenly.

Once the bacon is cooked to your liking, assess the amount of grease in the pan. If there is a lot of grease, remove some of it with a paper towel.

Add the chopped kimchi to the bacon and cook for 30-60 seconds.

Remove the bacon and kimchi from the pan, and turn the heat up to high on the burner.

Add the pasta to the pan, followed by enough water to almost/barely cover the pasta. Stir to deglaze the pan and mix all the brown bits into the water.

Add a pinch of salt, being careful not to add too much because the water is going to reduce, and become saltier throughout the cooking process.

Cover the pot with a lid, and cook for the time instructed on the package. Keep an eye on things and add more water throughout the cooking process if needed.

While the pasta is cooking, make the “sauce” by whisking the egg, gochujang, and parmesan cheese together in a bowl. Set aside.

When the pasta time is up, taste the pasta for doneness. It may need an additional 1-2 minutes.

When the pasta is cooked, turn off the heat completely. There should only be a few tablespoons worth of water remaining. If there is much more than that, continue to cook with the lid off to evaporate some of the water.

Add the bacon and kimchi to the pasta, and add the egg mixture. Stir and swirl the pan until the egg mixture and the pasta water form a creamy sauce. You may need to add an additional splash of hot water to adjust the consistency. This should take 1-2 minutes. If the sauce isn’t thickening, turn the heat back on to low, and gently cook until the sauce thickens.

Serve immediately with an additional sprinkle of parmesan cheese and an optional pinch of sliced green onions.