Prepare the ingredients

• Mince the shallots and garlic.
• Break apart the shimeji mushrooms.
• Slice the guanciale.

Make the sauce

• Combine the egg, egg yolks, miso paste, gochujang, gochugaru, black pepper and grated Parmigiano Reggiano in a bowl.
• Whisk until smooth.

Render the guanciale

• Place the guanciale in a cold pan and render on medium-low heat until golden and crispy.
• Remove the guanciale and set aside.

Sauté the aromatics

• Sauté the shallots and garlic in the rendered fat until fragrant.

Cook the mushrooms and noodles

• Add the shimeji mushrooms to the pan and cook, stirring.
• Meanwhile boil the udon noodles according to package instructions, saving some of the udon water.

Combine with the sauce

• Turn the heat to the lowest setting and add the udon and the sauce to the pan.
• Mix vigorously, adding udon water until the sauce is creamy and the eggs don't scramble.
• Stir in half of the crispy guanciale.

Plate and garnish

• Plate the noodles and top with an egg yolk, the remaining guanciale and more grated Parmigiano Reggiano.