Thick udon noodles coated in a glossy egg yolk and pecorino emulsion, with crispy guanciale, slowly melted onion, and a tingling sansho finish.
Ingredients
- 400 g thick fresh udon noodles
- 1 piece sweet yellow onion
- 90 g piece of Italian guanciale
- 3 pieces fresh egg yolks
- 70 g aged Pecorino Romano
- 1/2 tsp ground sansho pepper
- 1/2 tsp whole black peppercorns
- 1 clove fresh garlic
- 0.25 bunches fresh chives
- to taste fine salt
Method
- Finely grate the pecorino, then mix it with the egg yolks, ground sansho, and freshly cracked black pepper until a thick, uniform paste forms.
- Very thinly slice the onion. Cut the guanciale into neat, uniform matchsticks, saving the rind if attached to flavor the pan.
- Render the guanciale over low heat starting in a cold, large skillet until the fat is released and the pieces are crisp. Transfer the crisp guanciale to a plate and leave the rendered fat in the pan.
- Add the onion to the guanciale fat and cook gently until soft, golden, and meltingly tender. Add the garlic just to infuse its aroma without letting it brown.
- Boil the udon in gently simmering, lightly salted water, reserving some of the cooking water before draining the noodles.
- Toss the udon in the pan with the onion off the heat to bring down the direct temperature of the skillet.
- Fold in the yolk, pecorino, and pepper mixture off the heat, splashing in reserved cooking water a little at a time until the sauce is smooth, glossy, and clinging, never scrambled.
- Stir the crisp guanciale back in, toss briefly, and transfer immediately to warm shallow bowls.
- Finish with a dusting of pecorino, a pinch of sansho, cracked black pepper, and finely sliced chives.
Nutrition
Per serving
- Energy
- 725.3 kcal
- Protein
- 31.56 g
- Carbohydrate
- 75.92 g
- Fat
- 31.75 g
- Fibre
- 3.98 g
- Calcium
- 5.05 mg
- Iron
- 0.16 mg
- Magnesium
- 2.28 mg
