Bring a pot of water to a boil. Salt the water if not using Sun Ramen noodles.

In a separate pan, cook bacon over medium-low heat, stirring frequently until lightly crispy, about 3 to 4 minutes. Remove and set aside, reserving about 2 tablespoons of fat in the pan.

Add chopped kimchi to the bacon fat and saut? over medium heat until softened and lightly caramelized, about 3 to 4 minutes. Remove from heat and set aside with the bacon.

Once the water is boiling, add the noodles to the pot and cook according to package instructions.

As noodles are cooking, whisk together eggs, cheese, and black pepper in a bowl until combined.

When the noodles are done, reserve about 1 cup of pasta water using a coffee mug, then drain the noodles.

Add the drained noodles to the bowl with the egg mixture, mixing quickly to prevent scrambling.

Stir in about 1/4 to 1/2 cup of reserved pasta water along with the kimchi-bacon mixture until the sauce is thick and creamy.

Adjust with more black pepper and Parmesan cheese to taste. Divide among two bowls and top with chopped scallions if using. Serve immediately.