Step 1

Cook the bacon and garlic. Dice the bacon into small about 1/4 inch wide pieces. In a large skillet on medium-high heat, cook the bacon until crisp and the fat is rendered about 5-7 minutes flipping every few minutes. When the bacon is just about done, add the minced garlic and saute until golden brown. Remove the bacon and garlic and reserve 1-2 tablespoon of bacon fat.

Step 2

Prepare the sauce. In a medium mixing bowl, whisk together the egg yolks, whole egg, miso paste, and pepper until fully combined. Set aside.

Step 3

Boil the udon noodles. Bring a large pot of salted water to a boil. Cook the udon according to the package instructions. If using fresh udon noodles boil for 3 minutes or 8 minutes for dried noodles. Reserve 1 cup of the cooking water. Using tongs, directly pull the udon from the pot directly into the skillet. The heat of the noodles is important! It will heat the eggs and melt the cheese without curdling it.

Step 4

Combine the udon with bacon and sauce. In the same skillet, on medium heat add the reserved bacon fat and bacon and toss until combined. Then pour in the egg mixture and quickly toss until the sauce coats the pasta. Be careful to not scramble the eggs. Slowly add the reserved water 1 tablespoon at a time until the sauce reaches your desired creamy consistency.

Step 5

Top with scallions and a healthy amount of freshly grated parm. Enjoy!