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Cut bacon into thin, ¼" wide slices.
Add 3 egg yolks, 1 full egg to a bowl. Add grated cheeses, miso paste, garlic. Use a fork or whisk and mix to combine.
Heat a large pot of water. Cook udon according to package instructions (about 1 minute), reserve 1 cup of cooking water, strain udon and set aside.
Heat a large pan over medium high heat. Add sliced bacon and cook for about 5-6 minutes until crispy. Reduce heat to medium low, allow temperature to reduce for about 2 minutes.
Add udon to pan with bacon, toss. Add ¼ cup of cooking water to egg mixture and stir to combine. Add egg mixture to pan with udon. Stir to coat, adding more cooking water if sauce is too dry.
Serve topped with green onion and shichimi togarashi.