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Carbonara Udon

This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Cook: 12 min

Ingredients

Udon noodles 250-300g
Pancetta or bacon 50g
Onion (medium) 1/2
Pepper as you like
Olive oil 2 tbsp
Eggs 2
Egg yolk 1
Pecorino romano plenty

Method

1
Put the olive oil in a frying pan and fry the pancetta.
2
The oil that's released will be the base of the sauce, so cook the pancetta slowly.
3
When the pancetta shrinks, add the chopped onion and fry. Start boiling the udon noodles (no salt required in the water).
4
Put the eggs and egg yolk in a bowl and grate in lots of pecorino cheese and lots of freshly ground pepper and mix well.
5
When the udon noodles are ready, add to the frying pan at Step 3 and pour in the mixture from Step 4. Mix everything thoroughly together in the pan.
6
If the frying pan is too hot, the egg will cook and become too hard. If you want to, you can mix everything in a bowl instead (the egg will cook in residual heat).
7
Transfer to a serving dish and sprinkle again with lots of cheese and pepper.

Tips & Note

●When adding the udon to the frying pan, add a couple of tbsp of the udon water as well to help incorporate the sauce
●The egg needs to be still runny to add to the sauce, it shouldn't be overcooked

Carbonara Udon

This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Cook: 12 min

Ingredients

Udon noodles 250-300g
Pancetta or bacon 50g
Onion (medium) 1/2
Pepper as you like
Olive oil 2 tbsp
Eggs 2
Egg yolk 1
Pecorino romano plenty
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Carbonara Udon

Recipe ID :1217 Posted on 26 OCT 2015
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Serves 2

Cook 12min
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This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!

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KitchenCIB
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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
250-300g
50g
1/2
as you like
2 tbsp
2
1
plenty

Method

Cook
12min
1
Put the olive oil in a frying pan and fry the pancetta.
2
The oil that's released will be the base of the sauce, so cook the pancetta slowly.
3
When the pancetta shrinks, add the chopped onion and fry. Start boiling the udon noodles (no salt required in the water).
4
Put the eggs and egg yolk in a bowl and grate in lots of pecorino cheese and lots of freshly ground pepper and mix well.
5
When the udon noodles are ready, add to the frying pan at Step 3 and pour in the mixture from Step 4. Mix everything thoroughly together in the pan.
6
If the frying pan is too hot, the egg will cook and become too hard. If you want to, you can mix everything in a bowl instead (the egg will cook in residual heat).
7
Transfer to a serving dish and sprinkle again with lots of cheese and pepper.

Tips & Note

●When adding the udon to the frying pan, add a couple of tbsp of the udon water as well to help incorporate the sauce
●The egg needs to be still runny to add to the sauce, it shouldn't be overcooked

Category

Italy Japan Boiled Noodles / Noodle Soups Stir Fried Bacon Cheese Eggs Root Vegetables Dinner Everyday Home Alone

Related carbonara pancetta Pecorino romano egg yolk udon noodles
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