Carbonara Udon
Carbonara Udon
Ingredients
- 4 packets udon
- 40 gr pecorino cheese, finely grated
- 75 g parmesan cheese, plus extra for garnish
- 2 1/4 tablespoons freshly cracked black pepper, to taste
- 6 egg yolks
- 340 g pancetta or guanciale, cut into thick cubes
Instructions
- 1
Bring a pot of water to just below a boil. This water will be used for cooking the udon and for creating a double boiler for the sauce.
⏱️ 5 min
- 2
In a cold pan, slowly cook the guanciale or pancetta over medium heat until it becomes crispy and its fat renders out. This process requires patience to achieve optimal crispiness and flavor. Once cooked, set the crispy meat aside, but keep the rendered fat in the pan.
⏱️ 10 min
- 3
In a heatproof bowl, whisk together the egg yolks, pecorino cheese, parmesan cheese, and freshly cracked black pepper until the mixture is creamy and well combined.
⏱️ 3 min
- 4
Place the bowl with the egg mixture over the warm pasta water (from step 1) to create a double boiler. Continuously whisk the mixture until it slightly thickens. Be careful not to scramble the eggs; the goal is a creamy, thickened sauce.
⏱️ 5 min
- 5
Cook the udon according to package instructions until it is al dente. Using tongs, transfer the cooked udon directly into the egg mixture. Add a splash of the pasta water and a spoonful of the rendered fat from the guanciale/pancetta to the bowl.
⏱️ 3 min
- 6
Continue to toss the udon and sauce continuously over gentle heat (still using the double boiler method or very low heat directly on the stove if confident) until the sauce becomes glossy and emulsified, coating the udon beautifully. Add more pasta water as needed to achieve the desired consistency.
⏱️ 3 min
- 7
Fold in the crispy guanciale or pancetta. Serve the Carbonara Udon immediately, garnished with extra parmesan cheese and black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carbonara Udon
- 4 packets udon
- 40 gr pecorino cheese, finely grated
- 75 g parmesan cheese, plus extra for garnish
- 2 1/4 tablespoons freshly cracked black pepper, to taste
- 6 egg yolks
- 340 g pancetta or guanciale, cut into thick cubes
Instructions
- 1
Bring a pot of water to just below a boil. This water will be used for cooking the udon and for creating a double boiler for the sauce.
⏱️ 5 min - 2
In a cold pan, slowly cook the guanciale or pancetta over medium heat until it becomes crispy and its fat renders out. This process requires patience to achieve optimal crispiness and flavor. Once cooked, set the crispy meat aside, but keep the rendered fat in the pan.
⏱️ 10 min - 3
In a heatproof bowl, whisk together the egg yolks, pecorino cheese, parmesan cheese, and freshly cracked black pepper until the mixture is creamy and well combined.
⏱️ 3 min - 4
Place the bowl with the egg mixture over the warm pasta water (from step 1) to create a double boiler. Continuously whisk the mixture until it slightly thickens. Be careful not to scramble the eggs; the goal is a creamy, thickened sauce.
⏱️ 5 min - 5
Cook the udon according to package instructions until it is al dente. Using tongs, transfer the cooked udon directly into the egg mixture. Add a splash of the pasta water and a spoonful of the rendered fat from the guanciale/pancetta to the bowl.
⏱️ 3 min - 6
Continue to toss the udon and sauce continuously over gentle heat (still using the double boiler method or very low heat directly on the stove if confident) until the sauce becomes glossy and emulsified, coating the udon beautifully. Add more pasta water as needed to achieve the desired consistency.
⏱️ 3 min - 7
Fold in the crispy guanciale or pancetta. Serve the Carbonara Udon immediately, garnished with extra parmesan cheese and black pepper.
⏱️ 1 min