Udon Carbonara Recipe

• total time: 1 hour 22 minutes

Directions

Render guanciale until slightly crisp. Save the rendered fat.

Combine 50g of grated Pecorino Romano, 1 whole egg, 1 egg yolk, pepper, and rendered guanciale fat.

Boil udon noodles (they can either be frozen pre-made or handmade, see recipe below). Handmade udon will take at least 10-15 minutes to cook through.

Vigorously mix sauce while slowly adding a ladle of hot udon water. Add in the cooked udon and toss to emulsify the sauce until creamy. If needed, place the pan on low heat while stirring/tossing constantly to emulsify further.

Plate with the crispy guanciale, more pecorino romano, pepper, and a poached egg.

Homemade Udon Noodles:

Combine 200g flour and 8g salt dissolved into 90g cold water.

Knead until smooth (with feet), about 10 minutes.

Rest for 1 hour.

Roll out, dust with corn starch, and cut into udon strands.