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Udon Carbonara

spooning creamy sauce over the udon carbonara
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The perfect fusion bowl, Udon Carbonara. Use really good eggs for the bright orange yolk on top!

Ingredients

Scale
  • 2 packs of udon noodles
  • 4 egg yolks + 2 more for topping
  • 100g guanciale,
  • 20g (2 tbsp) Grana Padano
  • 10g (4 tsp) pecorino Romano

  • 1/2 tsp pepper, freshly ground

Instructions

  1. Cut off the rind and the pepper layer of the guanciale. Then, cut it into 1 cm (0.4”) slices, stack them, and cut into 1 cm (0.4”) cubes.
  2. To a large bowl, add the egg yolks, the freshly ground pepper, the Grana Padano, and the pecorino Romano. Mix with a whisk until well blended.
  3. Add the guanciale to a heated cast iron pan (no oil, butter, or fat added), then sauté over high heat, tossing the guanciale as you do, making sure it browns on all sides. Once the guanciale starts to smoke and fry, lower the heat so it does not burn. Let it cook in its fat until crispy on the outside and soft on the inside.
  4. When the guanciale is done, drain the rendered fat into a heatproof bowl, and let both the fat and the guanciale cool to room temperature.
  5. Cook the udon according to package directions, and add a small amount of the water into the egg yolk mixture, along with some of the guanciale fat too.
  6. Then, transfer the udon into the bowl, mix really well and add small spoons of udon water until the sauce is smooth and glossy.
  7. Transfer to warmed plates, taking care each portion has equal amounts of guanciale. Then, sprinkle each portion of carbonara with freshly ground pepper and pecorino Romano, and top with an egg yolk. Serve immediately, or the sauce will dry out and become sticky.

Equipment

Notes

To use up the egg whites, chocolate mousse is the ultimate way to use them up! But if you want something simple, fry an egg white frittata.

Find it online: https://desertislanddishes.co/udon-carbonara/