Udon Carbonara Recipe

Udon Carbonara Recipe

This recipe puts a delightful Japanese twist on the classic Italian Carbonara by using thick, chewy udon noodles instead of spaghetti. The result is a rich, creamy, and satisfying dish that's quick to make.

Yields: 2 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

• 2 servings frozen or pre-cooked udon noodles
• 100-150g (3.5 - 5 oz) guanciale, pancetta, or bacon, cut into small pieces
• 1 clove garlic, minced (optional)
• 2 large egg yolks
• 50g (about ½ cup) grated Parmesan cheese, plus more for serving
• Freshly ground black pepper, to taste
• 1-2 tablespoons reserved udon cooking water (optional)
• Chopped fresh parsley or green onions, for garnish (optional)

Equipment:

• Large pot
• Large frying pan
• Mixing bowl
• Whisk

Instructions:

Get Started:

1. Bring a large pot of water to a boil.
2. While the water heats, prepare the other ingredients. Cut the guanciale, pancetta, or bacon into small pieces. Mince the garlic, if using. Grate the Parmesan cheese.

Cook the Udon:

1. Once the water is boiling, cook the udon noodles according to package instructions. This usually takes just a few minutes, especially for frozen or pre-cooked noodles.
2. Before draining the noodles, reserve about ½ cup of the starchy cooking water. Drain the udon and set aside.

Cook the Pork:

1. Place the chopped guanciale, pancetta, or bacon in a large frying pan over medium heat. Cook until crispy and golden brown, rendering some of its fat.
2. If using garlic, add it to the pan during the last minute of cooking and sauté until fragrant, being careful not to burn it.
3. Remove the pan from the heat.

Prepare the Sauce:

1. In a mixing bowl, whisk together the egg yolks, grated Parmesan cheese, and a generous amount of freshly ground black pepper until well combined and slightly thickened.
2. If you like a looser sauce, you can whisk in 1-2 tablespoons of the reserved warm udon cooking water. This will also help to temper the eggs.

Assemble the Udon Carbonara:

1. Add the drained, hot udon noodles directly to the frying pan with the cooked pork and fat. Toss quickly to coat the noodles.
2. Remove the pan completely from the heat. Immediately pour the egg yolk and cheese mixture over the hot noodles.
3. Toss vigorously and quickly until the heat of the noodles and pan creates a creamy sauce that coats the udon. Be careful not to scramble the eggs; the residual heat should be sufficient. If the sauce seems too thick, add a little more of the reserved cooking water, a teaspoon at a time, until you reach the desired consistency.

Serve:savoury

1. Divide the Udon Carbonara between two bowls.
2. Garnish with extra grated Parmesan cheese and freshly ground black pepper.
3. If desired, sprinkle with chopped fresh parsley or green onions for a touch of freshness.
4. Serve immediately and enjoy the creamy, savoury goodness!

Nutrition Information (estimated per serving):

• Calories: 500-650 kcal (depending on the amount of pork and cheese)
• Protein: 20-25g
• Fat: 30-45g
• Saturated Fat: 10-15g (depending on the type of pork and cheese)
• Carbohydrates: 40-50g
• Fiber: 2-3g
• Sodium: 700-1000mg (depending on the saltiness of the pork and cheese)

Note: This is an estimated nutritional breakdown and can vary based on the specific ingredients and quantities used.

Tips for Perfect Udon Carbonara:

• Use good quality ingredients: The flavour of Carbonara relies heavily on the quality of the eggs, cheese, and pork. Freshly grated Parmesan and good quality cured pork will make a noticeable difference.
• Don't overcook the udon: Cook the udon al dente, as it will continue to cook slightly when tossed with the hot sauce.
• Work quickly: Once the noodles are cooked and drained, work swiftly to combine them with the pork and the egg mixture. The heat of the noodles is crucial for creating the creamy sauce without scrambling the eggs.
• Reserve the cooking water: The starchy water from cooking the udon is a secret weapon for achieving a smooth and glossy sauce. Add a little at a time if the sauce seems too thick.
• Remove from heat: Always take the pan off the heat before adding the egg mixture to prevent scrambling.
• Season generously with black pepper: Freshly ground black pepper is a key component of Carbonara, providing a lovely aromatic and slightly spicy counterpoint to the richness of the sauce.
• Serve immediately: Carbonara is best enjoyed fresh. The sauce can thicken and become less creamy as it cools.
• Optional additions: While not traditional, you can add a minced clove of garlic to the pan while cooking the pork for extra flavour. Some variations also include a splash of heavy cream for an even richer sauce, but this deviates from classic Carbonara. You could also experiment with a pinch of nutmeg in the egg mixture for a subtle warmth.
• Tempering the eggs (optional but recommended): To further reduce the risk of scrambled eggs, you can temper the egg yolk mixture by gradually whisking in a tablespoon or two of the hot reserved udon cooking water before adding it to the pan. This gently raises the temperature of the eggs.

Enjoy your delicious and unique Udon Carbonara!