Chop up the bacon into 1-inch wide slices. Then, in a pan, cook the 6 bacon strips over medium-low heat for 5 minutes, stirring frequently until the bacon releases its oil and is evenly crispy. Add chopped kimchi to the bacon fat and sauté over medium heat for 6-8 minutes. This will temper and soften the kimchi. Then, set aside.

For the crispy bacon garnish, lay the bacon in between two sheets of baking paper, then press it in between two heavy sheet trays (or weigh down the top tray with a heavy object). Then, transfer this whole setup to an oven heated to 170°C for 15-20 minutes, until well-browned. Then, remove it from the oven and let the bacon cool to room temperature.

By now the water should be boiling. Add the pasta to the pot and cook according to package instructions for al dente.

As the pasta is cooking, whisk together the eggs, extra yolk, parmesan, and black pepper in a small bowl.

When the noodles are done cooking, set aside half a cup of pasta water, and strain out the pasta into a colander, then transfer it to a large mixing bowl. Working quickly, pour the egg mixture on top of the pasta, mixing it quickly so the pasta is evenly coated and the eggs don't scramble.

Once combined, add about 1/4 cup of pasta water, along with the cooked kimchi-bacon mixture. Mix thoroughly until the sauce comes together—it should be thick and creamy. Feel free to add more pasta water if the sauce feels too thick or if there’s too little of it.

Twirl and serve the pasta onto a plate or bowl, and top it with a few more cracks of black pepper, some extra shavings of Parmesan cheese and/or ricotta, a sprinkle of chopped scallions, and the crispy bacon.