Miso Carbonara

• temps total: 14 minutes

Ingrédients

2 tbs of Butter

1/4 cup onions (minced)

2 tbsp garlic (minced)

5oz shimeji mushrooms

2 stacks of udon noodles

1/4 cup udon water

Sauce

1 egg+2 egg yolks

2 tbsp miso paste

1 tsp powdered ginger

1/4 cup heavy cream

1 tsp black pepper

Instructions

Cook shrimp until slightly underdone.

In a cold pan, render the onions on medium low heat until translucent (5-6 minutes).

Add garlic, cook until fragrant(3-4 minutes).

Add the miso paste and cook for an additional 1-2 minutes.

Boil udon noodles according to package instructions making sure to save some of the udon water.

Turn the pan to the lowest heat and add the udon to the pan along with the sauce.

Mix vigorously adding in the udon water until it is nice and creamy.

Add in fish sauce as needed

Plate it up and garnish with an egg yolk, guanciale, and more parmesan cheese.