Carbonara Udon
Glossy golden sauce, extra plump strands of udon, crisp and explosive guanciale. It’s just so good.
Foto: I Am a Food Blog — Stephanie
Ingredients
- 2 large egg yolks (room temp)
- 1/2 cup Parmigiano Reggiano cheese (finely grated)
- 1/2 cup Pecorino (finely grated)
- 1/4 tsp freshly ground pepper
- 1.5 oz guanciale (chopped, sub pancetta if needed)
- 1 brick frozen udon (Sanuki style)
- 1/4 cup udon water
Steps
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Whisk the egg yolks with the grated cheeses and pepper in a large bowl until everything comes together into a thick aerated paste. Set aside.
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Crisp the guanciale in a pan over medium heat until the fat renders and the guanciale is crisp. Remove the pan from the heat and set aside.
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Meanwhile, bring a pot of water up to a boil over high heat. Add the udon noodles to the boiling water. When the water comes back to a boil, scoop out the udon and add it to the pan with the guanciale, making sure to save the remaining udon water.
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Toss the udon with the guanciale. Add 2 tablespoons of the hot udon water to the bowl with the egg and cheese mix and whisk to combine well. Add the sauce to the pan and toss everything low heat, loosening with extra udon water, until saucy and glossy. Enjoy immediately topped with extra freshly ground pepper.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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