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Cook the dried knife-cut noodles according to the package instructions until al dente, then drain and set aside.
In a pan over medium heat, cook the finely sliced bacon until it becomes crispy.
In a bowl, whisk together the egg yolks, pouring cream, grated parmesan, soy sauce, sesame oil, and a pinch of black pepper.
Once the bacon is crispy, add the cooked noodles to the pan and toss to combine.
Remove the pan from heat and quickly pour the egg mixture over the noodles, stirring continuously to create a creamy sauce.
Add the crispy chilli oil and mix well, adjusting seasoning with sea salt and more black pepper if desired.
Serve immediately, garnished with extra parmesan and a drizzle of chilli oil.