Bring 8 cups water to a boil in a large pot. Add the noodle blocks from both packs and cook for 4 minutes, stirring occasionally to separate the strands.

While the noodles cook, heat a large skillet over medium heat. Add the chopped bacon and cook for 4 to 5 minutes, stirring occasionally, until crisp and browned.

Add the minced garlic to the skillet and cook for 30 seconds, until fragrant. Transfer the bacon and garlic to a plate, leaving the rendered fat in the skillet.

In a mixing bowl, whisk together the egg yolks, parmesan cheese, and a generous pinch of black pepper until smooth.

Just before draining the noodles, scoop out 1/4 cup of the hot noodle cooking water and set it aside. Drain the noodles well.

Slowly whisk 2 to 3 tablespoons of the reserved hot water into the egg and parmesan mixture, a little at a time, to warm it gently without scrambling the eggs.

Add the drained noodles to the skillet with the bacon fat, off the heat. Add the butter, milk, and both Buldak sauce and powder packets, then toss until the noodles are evenly coated and the butter has melted.

With the skillet off the heat, pour in the tempered egg and parmesan mixture. Toss continuously for about 1 minute, until the sauce turns glossy and clings to the noodles. If it looks too thick, add a splash more of the reserved noodle water.

Fold the crispy bacon and garlic back into the noodles and toss to combine.

Divide between two bowls. Top with sliced green onions, extra parmesan, and black pepper. Serve immediately.