Udon Carbonara
Creamy rich fusion of Japan and Italy. Decadent and delicious.
Ingredients
- 2 packs Udon noodles
- 1 Tbsp. Sesame oil to add to cooking water
- 1/4 cup Reserved Udon cooking water
- 2/3 cup Parmesan cheese, freshly grated; more for topping
- 4 lge. Egg yolks, divided; 2 for the sauce; 2 for topping
- 1 Tbsp. Olive oil
- 1 Tbsp. White miso paste
- Freshly ground black pepper
- Salt and dash of white pepper to taste
- 4 oz. Pancetta
- 1/2 cup Onion, finely diced
- 1 Tbsp. Garlic, minced
Instructions
- In a bowl, combine the grated parmesan, 2 egg yolks, miso and black pepper. Add a pinch of salt and dash of white pepper. Mix until it becomes paste-like. Set aside.
- In a pan over medium heat, cook the pancetta and onion until the pancetta gets crispy and the onions soften. Add the garlic and cook another couple of minutes. Add another pinch of salt and dash of white pepper. Turn off the heat.
- While the pancetta is cooking, bring 1 cup of water and 1 Tbsp. sesame oil to a boil. Drop in the Udon noodles and cook for 2 to 3 minutes. Drain the noodles reserving 1/4 cup cooking liquid.
- Mix the noodles, egg/cheese mixture and cooking liquid until well combined ensuring noodles are thoroughly coated. Taste and adjust seasoning if needed.
- Top with a raw egg yolk which gets mixed into the sauce upon serving.