– 1 lb spaghetti or fettuccine – 4 slices bacon, diced – 2 cloves garlic, minced – 2 large eggs – 1/4 cup grated Parmesan cheese – 2 tbsp Gochujang paste – Salt and pepper to taste – Chopped green onions and sesame seeds for garnish (optional)
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
Make the Sauce: In the same skillet with the bacon fat, add the minced garlic and cook for 1-2 minutes until fragrant. Remove the skillet from heat and let it cool slightly.
Prepare the Egg Mixture: In a small bowl, whisk together the eggs, grated Parmesan cheese, and Gochujang paste until well combined.
Combine the Pasta and Sauce: Return the skillet with the garlic and bacon fat to low heat. Add the cooked pasta to the skillet, tossing to coat it evenly with the bacon fat and garlic.
Add the Egg Mixture: Quickly pour the egg mixture over the pasta, tossing continuously to coat the pasta and cook the eggs with the residual heat. If the sauce seems too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.
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