Dice the pancetta (or bacon) into small cubes. In a small skillet over medium heat, render the fat from the pancetta until crispy. Remove the pancetta bits and set aside, leaving the rendered fat in the pan. Add the minced garlic to the fat and sauté for 30 seconds until fragrant; turn off the heat.

In a medium bowl, whisk together the 2 egg yolks, the grated Parmesan cheese, the spicy Buldak sauce packet contents, and the optional kimchi powder. Set aside.

Cook the Buldak ramen noodles according to package directions, but undercook them by 1 minute. Before draining, reserve at least 1/2 cup of the starchy cooking water.

Working quickly off the heat, strain the slightly undercooked noodles directly into the skillet containing the garlic and fat. Add about 2 tablespoons of the reserved hot pasta water and toss to coat thoroughly. The residual heat will slightly cook the noodles.

Immediately transfer the noodles from the skillet into the bowl containing the egg/cheese mixture. Toss vigorously and continuously using tongs. Gradually drizzle in more reserved pasta water (1 tablespoon at a time) while tossing until a thick, creamy, glossy sauce emulsifies perfectly around the noodles. Do not place the bowl back on heat, or you will scramble the eggs.

Divide the Carbonara Buldak Ramen into serving bowls. Top generously with the crispy pancetta/bacon, fresh cracked black pepper, and extra grated Parmesan. Serve immediately.