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Place pancetta or guanciale in a cold pan and cook over medium heat to render out the fat, about 6 minutes. Remove from the pan and set aside.
In a bowl, combine miso paste, parmesan, egg yolks, and black pepper. Mix thoroughly until smooth and set aside.
Boil the udon noodles one minute before al dente, then drain without rinsing.
Add the hot udon directly into the miso egg mixture along with the pancetta, tossing quickly until well combined and glossy.
Serve in a bowl and optionally garnish with extra parmesan, pancetta, and black pepper.