Shiro Miso Udon Carbonara

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Thick udon noodles get the glossy carbonara treatment with egg yolks, Parmesan, miso and crisp pancetta.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Fresh udon noodles – 600 g
• Egg yolks – 4
• Parmesan, finely grated – 80 g
• White miso – 2 tbsp
• Pancetta or bacon – 150 g
• Kale or spinach, shredded – 150 g
• Spring onions – 3
• Black pepper – to taste
• Cooking water – about 150 ml

Method

STEP 1
Bring a large pan of water to a boil. Whisk the egg yolks, Parmesan, white miso and plenty of black pepper in a bowl until you have a thick paste.

STEP 2
Fry the pancetta or bacon in a wide pan until the fat renders and the pieces become crisp. Add the shredded kale or spinach for the final minute so it wilts without losing all its colour.

STEP 3
Cook the udon until just tender. Scoop out a mug of cooking water before draining, because this starchy water is what loosens the sauce.

STEP 4
Add the hot noodles to the pan with the pancetta and take the pan off the heat. Stir in the miso egg mixture and add cooking water little by little until the sauce turns glossy and coats the noodles.

STEP 5
Finish with spring onions and extra Parmesan. Serve immediately, because the sauce thickens as it stands.