Miso Pancetta Udon
Serves 2
Directions
- 1Cook the udon according to package and reserve some pasta water on the side.
- 2Start the pancetta in a cold skillet and cook over medium-low heat until crisp.
- 3Remove the pancetta and place on a paper towel-lined dish to absorb oil, leaving the rendered fat in the pan.
- 4Add the mushrooms, shallot, and garlic to the pan and sauté until softened.
- 5Add the butter and udon, tossing everything together.
- 6In a bowl, whisk together the eggs, yolks, miso, gochujang, gochugaru, parmesan, and black pepper.
- 7Remove the skillet from the heat, add the sauce mixture and mix constantly so the eggs do not scramble, then add the udon water 1 tbsp at a time until you get your desired sauce texture.
- 8Fold in 1/2 of the crispy pancetta.
- 9Finish with the remaining pancetta, parmesan and chives.
Ingredients
- 2 block udon
- 4 oz pancetta, diced
- 1 cup brown mushroom, sliced
- 1 small shallot, chopped
- 4 clove garlic, minced
- 2 tbsp white miso
- 1/2 tbsp gochujang
- 1/2 tsp gochugaru
- 2 whole egg
- 2 whole egg yolk
- 1/2 cup parmesan, freshly grated
- 1/2 tsp black pepper, ground
- 1 tbsp butter
- chives, chopped
Equipment
skilletpaper towel-lined dishbowl
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