1In a large skillet or Dutch oven, cook the cubed pork belly over medium heat until crispy and most fat has rendered, about 10-12 minutes. Remove pork belly with a slotted spoon and set aside, reserving 2 tablespoons of rendered fat in the skillet.

2Add minced garlic to the reserved pork fat in the skillet and cook for 30 seconds until fragrant. Stir in the gochujang and cook for another minute, until the gochujang slightly darkens and smells toasted. Remove skillet from heat.

3In a medium bowl, whisk together the egg yolks, grated Pecorino Romano, mirin, soy sauce, and black pepper until well combined and creamy.

4Meanwhile, cook linguine according to package directions in salted boiling water until al dente. Before draining, reserve 1.5 cups of the starchy pasta water.

5Transfer the drained linguine directly to the skillet with the gochujang mixture (ensure skillet is off the heat or very low). Quickly pour the egg yolk mixture over the pasta, adding 1/2 cup of the reserved hot pasta water, and toss vigorously with tongs until the sauce emulsifies and coats the pasta beautifully.

6Add more pasta water, 1-2 tablespoons at a time, until the desired creamy consistency is reached. Stir in the red pepper flakes, if using.

7Add the crispy pork belly back into the pasta and toss to combine.

8Divide the carbonara among serving bowls, garnish with fresh sliced scallions and an extra sprinkle of Pecorino Romano if desired, then serve immediately.