A comforting Japanese take on pasta carbonara, featuring thick, chewy udon noodles coated in an egg and parmesan sauce, with no cream, just like the traditional Italian recipe. Simple, quick, and deliciously rich.
Ingredients
- 400 g precooked udon noodles (fresh or frozen)
- 100 g guanciale (diced)
- 4 pieces egg yolks
- 60 g grated parmesan
- 20 g unsalted butter
- to taste ground black pepper
- to taste fine salt
Method
- Bring a large pot of salted water to a boil on the stove. Drop in the udon noodles and cook according to the package directions (usually 1 to 2 minutes for precooked). Drain and set aside.
- Meanwhile, in a bowl, mix the egg yolks and grated parmesan. Whisk until smooth. Set aside.
- In a large skillet (or sauté pan) on the stove, melt the butter over medium heat. Add the guanciale and sauté until crispy and golden (about 4-5 minutes).
- Add the cooked udon noodles to the skillet with the guanciale. Toss gently to coat the noodles in the butter and guanciale fat. Remove the skillet from the heat and let cool for 30 seconds.
- Pour the egg mixture over the hot noodles (off the heat) and mix quickly with a spatula or chopsticks so the sauce thickens without scrambling the eggs. The residual heat from the noodles should be enough.
- Add a generous grind of black pepper. Taste and adjust the seasoning with salt if necessary (note that guanciale and parmesan are already salty).
- Serve immediately in bowls, with a little extra parmesan and a crack of black pepper.
Nutrition
Per serving
- Energy
- 895 kcal
- Protein
- 38.12 g
- Carbohydrate
- 55.45 g
- Fat
- 56.93 g
- Fibre
- 3.25 g
- Calcium
- 300.58 mg
- Iron
- 0.2 mg
- Magnesium
- 14.11 mg