Kamatama Carbonara Udon

Method

1. In a bowl big enough to toss the noodles, whisk the eggs, yolks, grated cheese, tsuyu and half the pepper until smooth with no lumps. Keep the bowl somewhere warm near the stove so the sauce thickens nicely.

   Add in this stepEggs 2Egg yolks 1Parmigiano Reggiano, finely grated 30 gTsuyu (3× concentrated Japanese noodle soup base) 2 tspCoarsely ground black pepper 0.4 tsp

2. Cut the bacon into 1 cm strips. Put the olive oil and bacon into a cold 24 cm frying pan and cook slowly over medium-low heat for 5 min, until plenty of fat has melted out and the edges are crisp. Turn off the heat and leave the bacon in its fat.

   Add in this stepOlive oil ½ tspBacon or pancetta 80 g

   medium-low heat

3. Bring 3 L of water to a rolling boil over high heat, add the frozen udon and cook for 1 min 30 sec, loosening it with chopsticks. Before draining, scoop out 3 tablespoons of the cooking water. Just shake the noodles dry and don't rinse them; the surface starch helps the sauce thicken.

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

   high heat

4. Add the hot noodles to the bacon pan with the heat off and toss for 20 seconds to coat them in fat, then wait 30 seconds so they cool very slightly. Tip the noodles and bacon into the egg bowl and toss quickly for about 30 seconds, adding 1 to 2 tablespoons of cooking water, until the sauce clings to the noodles, thick and glossy like custard. If it is too runny, return everything to the pan over low heat for just 10 to 20 seconds, tossing constantly, and take it off before the egg starts to scramble.

   low heat

5. Serve in bowls with a generous grinding of the remaining pepper, scattered with spring onion and nori. Eat at once.

   Add in this stepCoarsely ground black pepper 0.4 tspSpring onion, thinly sliced 10 gNori, cut into thin strips ½