Pancit Canton Carbonara

Method

1. Cut the bacon into 1 cm strips and slice the mushrooms 5 mm thick. Finely chop the onion and mince the garlic. In a bowl, whisk the egg yolks, cream, grated cheese and half the pepper until smooth to make the sauce.

   Add in this stepBacon 80 gButton mushrooms 80 gOnion ½Garlic cloves 3Egg yolks 2Heavy cream 120 mlParmigiano Reggiano, finely grated 30 gCoarsely ground black pepper ¼ tsp

2. Put the bacon in a dry 28 cm wok or frying pan and cook over medium heat for 5 min, until the fat renders and it turns crisp. Set aside half the bacon for topping and leave the fat in the pan.

   medium heat

3. Add the butter and fry the onion, garlic and mushrooms over medium heat for 3 min, until the onion is translucent and the mushroom juices have cooked off and they start to brown.

   Add in this stepButter 15 g

   medium heat

4. Pour in the stock and soy sauce and boil over high heat for 1 min. Add the noodles, lower to medium heat and toss with tongs for 4 min, until they have soaked up all the stock: tender but springy, with almost no liquid left in the pan.

   Add in this stepChicken stock 280 mlSoy sauce 2 tspDried pancit canton noodles (or dried egg noodles) 150 g

   high heat→medium heat

5. Turn the heat down to low heat and wait 30 seconds to let the pan cool slightly, then pour in the yolk sauce and toss non-stop for 1 min 30 sec. Turn off the heat as soon as the sauce thickens and clings glossily to the noodles; any longer and the yolks scramble.

   low heat

6. Plate, top with the reserved crispy bacon, the remaining pepper and sliced spring onions, and serve straight away.

   Add in this stepSpring onions 1Coarsely ground black pepper ¼ tsp