Truffle Udon Carbonara Recipe
Recipe information
Make Truffle Udon Carbonara in just 30m. egg yolk, bacon, dashi truffle cream sauce
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Truffle Udon Carbonara
Ingredients
Noodles & Finishing
Carbonara Base
Bacon & Aromatics
Dashi Truffle Cream Sauce
Noodles & Finishing
1. Cook udon
Bring a large pot of water to a rolling boil with 1 tsp salt. Add fresh udon and cook according to package instructions (typically 2–3 minutes) until just tender. Reserve 1 cup of the noodle cooking water, then drain the udon and set aside in the colander.
2. Finish & plate
When sauce and noodles are combined (see below), adjust texture with reserved cooking water a few tablespoons at a time until silky and coating. Divide udon among 2–3 plates (servings below). Finish each portion with a drizzle (about 1/2 tsp) of extra virgin olive oil, a sprinkle of grated Parmesan, freshly ground black pepper, thinly sliced chives, and shaved truffle if using.
Carbonara Base
3. Prepare egg mixture
In a medium bowl, whisk together 4 egg yolks, the optional whole egg (if using), 1 cup grated Parmesan, and 1/2 tsp fine sea salt until smooth and slightly thickened. Set the bowl in a larger bowl of ice water to keep cool while you prepare the sauce — the mixture must remain chilled so it emulsifies into the hot noodles without scrambling.
Bacon & Aromatics
4. Crisp the bacon
In a large heavy skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat renders and the bacon is crisp and golden, about 6–8 minutes. Remove and transfer most of the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of rendered fat in the pan.
5. Sweat aromatics
Lower heat to medium-low. Add 1 tbsp unsalted butter to the reserved bacon fat. Once melted, add the minced shallot and garlic and cook gently, stirring, until softened and fragrant about 1–2 minutes. Do not brown — you want translucency and sweetness.
Dashi Truffle Cream Sauce
6. Make dashi-truffle cream
To the skillet with softened aromatics, add 1 cup dashi stock and bring to a gentle simmer over medium heat. Stir in 3 tbsp heavy cream, 1 tbsp butter, 1/2 tsp white miso (if using), 1/2 tsp truffle oil, and 1/2 tsp light soy sauce. Simmer gently for 2–3 minutes until slightly reduced and aromatic. Taste and season sparingly — the dashi and soy add salt/umami; adjust only if needed.
7. Combine noodles and sauce off-heat
Add the drained udon directly to the skillet and toss briefly to coat in the warm dashi-truffle cream. Remove the skillet from the heat and let it cool for 20–30 seconds (so eggs won't scramble when added).
8. Emulsify with egg mixture
Working quickly but off the heat, add about half of the chilled egg-Parmesan mixture to the udon, tossing vigorously with tongs or two forks to create a glossy, silky sauce. If the sauce is too thick, add the reserved noodle cooking water, 1–2 tbsp at a time, until the texture is smooth and creamy. Add the remaining egg mixture if needed and continue to toss until fully incorporated. The residual heat will cook the eggs just enough to thicken without scrambling, forming the carbonara-style emulsion.
9. Add bacon & finish
Fold the crisped bacon back into the udon and toss to distribute. Taste and adjust seasoning with black pepper (about 1 tsp freshly ground) and an extra pinch of salt only if necessary. If using shaved truffle, fold in gently or reserve for garnish.
Local Coupons
No local coupons found for this recipe's ingredients.