Kimchi Carbonara Udon

Method

1. Cut the bacon into 1 cm strips. Squeeze the kimchi gently over a bowl to catch the juice, then chop it into 1 cm pieces. Slice the scallions thinly, keeping whites and greens apart. In another bowl, mix the yolks, whole egg, cheese and plenty of pepper.

   Add in this stepEgg yolks 3Whole eggs 1Grated Parmesan 40 gCoarsely ground black pepper to taste

2. Bring water to a boil in a 20 cm pot over high heat. No salt needed: the bacon and kimchi are salty enough.

   high heat

3. While the water heats, fry the bacon in a 26 cm pan over medium heat for 5 min until the fat renders and the edges crisp.

   Add in this stepBacon 80 g

   medium heat

4. Add the butter, kimchi, scallion whites and gochugaru and stir-fry over medium-high heat for 2 min 30 sec, until the kimchi looks glossy, the edges caramelise slightly and it smells sweet and tangy.

   Add in this stepButter 15 gWell-fermented napa cabbage kimchi 120 gScallions 1Gochugaru (Korean chili flakes) 1 tsp

   medium-high heat

5. Drop the frozen udon into the boiling water and cook over high heat for 1 min, loosening it with chopsticks. Once the noodles separate, scoop out a mug of cooking water and drain.

   Add in this stepFrozen udon noodles (about 200 g each) 2

   high heat

6. Add the udon to the pan with the kimchi juice and 3 tbsp of cooking water and toss over medium heat for 1 min until every noodle is coated red.

   Add in this stepKimchi juice 2 tbsp

   medium heat

7. Turn the heat off (heat off), wait 30 seconds, pour in the egg sauce and toss quickly with tongs or chopsticks. Add 3 tbsp of cooking water a little at a time until a creamy orange sauce clings to the noodles. Top with the scallion greens, sesame and more pepper.

   Add in this stepScallions 1Toasted sesame seeds 1 tspCoarsely ground black pepper to taste

   heat off