1. Prepare the Tteokbokki:

• Bring a pot of water to a boil. Add the tteok and cook for a 5-6 until softened. Remember, they will continue cooking in the pan later. Reserve some pasta water.

• In a large skillet, cook the diced bacon over medium heat until crispy and the fat has rendered.

• Remove the crispy bacon from the skillet and set aside, leaving the rendered fat in the pan.

2. Prepare the Carbonara Sauce:

• In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of freshly ground black pepper.

• In a separate small bowl, whisk the Buldak Carbonara sauce into the heavy cream until combined. Then, add the cream mixture to the egg and cheese mixture and whisk until fully combined.

3. Combine and Finish:

• Add the cooked tteok to the skillet with the rendered bacon fat. Cook for a 5-6 minutes, lightly browning/crisping them.

• Reduce the heat to low.

• Pour the egg and cheese mixture and the crispy bacon over the tteok, and stir constantly, making sure not to cook sauce. Add pasta water to reach your desired sauce consistency.

• Top the tteokbokki with the shredded mozzarella cheese.

• Important: Do not let the sauce boil, as the eggs will scramble. Cook over low heat, stirring continuously, until the sauce thickens and coats the tteok.

• Serve immediately and enjoy!