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Crisp the bacon in a large saucepan.
Boil a large pot of water to cook the frozen udon noodles.
In a bowl, whisk together the eggs, egg yolks, Parmesan cheese, and black pepper.
Once the bacon is crisped, remove it from the heat and drain on a paper towel.
Remove all but 1 tablespoon of bacon fat from the pan and return the bacon to the pan.
Cook the udon noodles in boiling water for about three to four minutes, reserving 1 cup of the cooking water before draining.
Add the drained noodles to the pan with the bacon and stir to coat.
Add 3 or 4 tablespoons of the reserved cooking water to the egg mixture and whisk to combine.
Add the egg mixture to the pan and ensure the noodles are evenly coated.
Serve with a sprinkle of nori komi furikake.