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Spicy Miso Carbonara with Udon
30 minVoor 3Nutri-Score D€€
D
30 min
30 minSpicy Miso Carbonara with Udon
wat u nodig heeft
Ingrediënten
guanciale (sliced)Vlees140 g
shallots (minced)Groente en fruit40 g
garlic (minced)Groente en fruit20 g
shimeji mushrooms (broken apart)Groente en fruit140 g
udon noodlesGranen340 g
eggZuivel1 stuk
egg yolksZuivel2 stukken
miso pasteVoorraadkast30 g- gochujangVoorraadkast30 g
gochugaruKruiden en specerijen4 g
black pepperKruiden en specerijen2 g- Parmigiano Reggiano (grated)Zuivel120 g
per portie
Voedingswaarden
772kcal
- Koolhydraten
- 88 g
- Eiwitten
- 26 g
- Vetten
- 35 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom
Soeppan
Garde
stap voor stap
Bereiding
- Stap 1
Prepare the ingredients
- Mince the shallots and garlic.
- Break apart the shimeji mushrooms.
- Slice the guanciale.
- Stap 2
Make the sauce
- Combine the egg, egg yolks, miso paste, gochujang, gochugaru, black pepper and grated Parmigiano Reggiano in a bowl.
- Whisk until smooth.
- Stap 3
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.
- Stap 4
Sauté the aromatics
- Sauté the shallots and garlic in the rendered fat until fragrant.
- Stap 5
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.
- Stap 6
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.
- Stap 7
Plate and garnish
- Plate the noodles and top with an egg yolk, the remaining guanciale and more grated Parmigiano Reggiano.