Udon Carbonara Recipe
Let's reinvent carbonara with a Japanese twist. Here, thick, chewy udon noodles blend with a creamy, savory sauce. Crispy guanciale adds character, for a dish that's both comforting and surprising.
- Prep Time
- 15 minutes
- Cooking Time
- 15 minutes
- Servings
- 4
Ingredients
- 400 g fresh udon noodles
- 6 egg yolks
- 140 g grated parmesan (or pecorino)
- Black pepper
- 200 g of guanciale or bacon
- 2 tsp white miso
- Green onions
Directions
- 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.
- In a small bowl, beat the egg yolks with the grated Parmesan (or pecorino), miso and black pepper. Set aside.
- In a frying pan, brown the chopped guanciale (or lardons) until golden brown and crisp.
- Add the cooked udon noodles to the pan with the guanciale (or bacon) and mix well to coat the noodles with the sauce.
- 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.
- Arrange in bowls and garnish with freshly ground black pepper and chopped green onions for a touch of freshness.
