Main
Spicy Miso Carbonara with Udon
30 minServes 3Nutri-Score D€€
D
30 min
30 minSpicy Miso Carbonara with Udon
what you need
Ingredients
guanciale (sliced)Meat140 g
shallots (minced)Produce40 g
garlic (minced)Produce20 g
shimeji mushrooms (broken apart)Produce140 g
udon noodlesGrains340 g
eggDairy1 piece
egg yolksDairy2 pieces
miso pastePantry30 g- gochujangPantry30 g
gochugaruSpices4 g
black pepperSpices2 g- Parmigiano Reggiano (grated)Dairy120 g
per serving
Nutrition
772kcal
- Carbs
- 88 g
- Proteins
- 26 g
- Fat
- 35 g
what you’ll use
Tools
Frying pan
Mixing bowl
Stockpot
Whisk
step by step
Method
- Step 1
Prepare the ingredients
- Mince the shallots and garlic.
- Break apart the shimeji mushrooms.
- Slice the guanciale.
- Step 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.
- Step 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.
- Step 4
Sauté the aromatics
- Sauté the shallots and garlic in the rendered fat until fragrant.
- Step 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.
- Step 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.
- Step 7
Plate and garnish
- Plate the noodles and top with an egg yolk, the remaining guanciale and more grated Parmigiano Reggiano.