Spicy Miso Carbonara

30 mins
Serves 1
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Directions

  1. 1Prepare and cut shallots, garlic, shimeji mushrooms, and guanciale.
  2. 2Prepare and cut shallots, garlic, shimeji mushrooms, and guanciale.
  3. 3Prepare and cut shallots, garlic, shimeji mushrooms, and guanciale.
  4. 4Combine sauce ingredients in bowl.
  5. 5Combine sauce ingredients in bowl.
  6. 6Combine sauce ingredients in bowl.
  7. 7In a cold pan, render the guanciale on medium low heat until crispy (5-6 minutes).
  8. 8In a cold pan, render the guanciale on medium low heat until crispy (5-6 minutes).
  9. 9In a cold pan, render the guanciale on medium low heat until crispy (5-6 minutes).
  10. 10Remove the guanciale and sauté the shallots and garlic in the fat until fragrant (3-4 minutes).
  11. 11Remove the guanciale and sauté the shallots and garlic in the fat until fragrant (3-4 minutes).
  12. 12Remove the guanciale and sauté the shallots and garlic in the fat until fragrant (3-4 minutes).
  13. 13Add the shimeji mushrooms and cook for an additional 5-6 minutes.
  14. 14Add the shimeji mushrooms and cook for an additional 5-6 minutes.
  15. 15Add the shimeji mushrooms and cook for an additional 5-6 minutes.
  16. 16Boil udon noodles according to package instructions making sure to save some of the udon water.
  17. 17Boil udon noodles according to package instructions making sure to save some of the udon water.
  18. 18Boil udon noodles according to package instructions making sure to save some of the udon water.
  19. 19Turn the pan to the lowest heat and add the udon to the pan along with the sauce.
  20. 20Turn the pan to the lowest heat and add the udon to the pan along with the sauce.
  21. 21Turn the pan to the lowest heat and add the udon to the pan along with the sauce.
  22. 22Mix vigorously adding in the udon water until it is nice and creamy.
  23. 23Mix vigorously adding in the udon water until it is nice and creamy.
  24. 24Mix vigorously adding in the udon water until it is nice and creamy.
  25. 25Add in 1/2 of the guanciale and mix.
  26. 26Add in 1/2 of the guanciale and mix.
  27. 27Add in 1/2 of the guanciale and mix.
  28. 28Plate it up and garnish with an egg yolk, guanciale, and more parmesan cheese.
  29. 29Plate it up and garnish with an egg yolk, guanciale, and more parmesan cheese.
  30. 30Plate it up and garnish with an egg yolk, guanciale, and more parmesan cheese.

Ingredients

  • 5 oz guanciale or bacon
  • 5 oz guanciale or bacon
  • 5 oz guanciale or bacon
  • 0.25 cup shallots minced
  • 0.25 cup shallots minced
  • 0.25 cup shallots minced
  • 2 tbsp garlic minced
  • 2 tbsp garlic minced
  • 2 tbsp garlic minced
  • 5 oz shimeji mushrooms
  • 5 oz shimeji mushrooms
  • 5 oz shimeji mushrooms
  • 0.75 lbs udon noodles
  • 0.75 lbs udon noodles
  • 0.75 lbs udon noodles
  • 0.25 cup udon water
  • 0.25 cup udon water
  • 0.25 cup udon water
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tsp gochugaru
  • 2 tsp gochugaru
  • 2 tsp gochugaru
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1.5 cups Parmigiano Reggiano grated
  • 1.5 cups Parmigiano Reggiano grated
  • 1.5 cups Parmigiano Reggiano grated

Equipment

panbowl

Tips

  • Mix on the lowest heat so the eggs don't scramble.
  • Mix vigorously until it is nice and creamy.