Udon Carbonara Recipe

Instructions

1. Cook udon noodles according to package instructions. Once cooked, drain and reserve a little of the cooking water (about 50 ml), which may be useful for adjusting the consistency of the sauce later.

2. In a small bowl, beat the egg yolks with the grated Parmesan (or pecorino), miso and black pepper. Set aside.

3. In a frying pan, brown the chopped guanciale (or lardons) until golden brown and crisp.

4. Add the cooked udon noodles to the pan with the guanciale (or bacon) and mix well to coat the noodles with the sauce.

5. Off the heat, pour the egg and cheese mixture over the still-warm noodles. Stir immediately so that the heat from the noodles lightly cooks the eggs and forms a creamy sauce. If the sauce is too thick, add a little of the noodle cooking water to adjust the texture.

6. Arrange in bowls and garnish with freshly ground black pepper and chopped green onions for a touch of freshness.