In a medium bowl, whisk together the parmesan, cream, egg yolks, miso, and black pepper until smooth.
Bring a large pot of water to a boil. Add the udon bricks and cook until just tender. Drain and set aside.
While the water is coming to a boil, drizzle olive oil in a wok or large pan over medium heat. Add the bacon strips and cook, stirring often, until the fat has rendered and the strips are crisp. Drain all but 2 tablespoons of the grease.
Add the garlic and cook until just fragrant, 30 seconds to 1 minute. If using, pour in the sake to deglaze the pan and simmer until nearly evaporated.
Toss in the tender udon until completely and remove from heat. Quickly toss in the egg yolk miso mixture until thickened and creamy.
Serve immediately topped with thinly sliced green onions and an additional sprinkling of Parmesan and black pepper if desired.