Truffle Udon Carbonara Recipe

Bring a large pot of water to a rolling boil. Add 1 tsp kosher salt. Cook fresh udon according to package instructions (typically 2–4 minutes) until just tender. Reserve 1 cup of the starchy cooking water, then drain the udon and set aside, tossing briefly with a drizzle of oil to prevent sticking.

Prepare egg-cheese mixture

In a medium bowl, whisk together 4 egg yolks, 1 cup grated Pecorino Romano, and 1 tsp freshly ground black pepper until smooth. Set in the refrigerator while you prepare the hot components — the yolk mixture must be tempered with hot sauce to create a silky carbonara without scrambling.

In a large skillet over medium heat, add 1 tsp neutral oil and the diced 6 oz bacon or pancetta. Cook, stirring occasionally, until the fat renders and the pieces are crisped and golden, about 6–8 minutes. Reduce heat to low and keep the rendered fat in the pan; transfer crisped solids to a paper towel-lined plate leaving the fat in the skillet.

In the same skillet with the reserved bacon fat, add 2 tbsp unsalted butter and melt over medium-low heat. Add the minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in 1 cup dashi and bring to a gentle simmer, scraping up any browned bits. Let reduce slightly for 2–3 minutes. Stir in 1 cup heavy cream and bring back to a low simmer; cook until sauce slightly thickens, about 3–5 minutes. Whisk in 1 tsp white miso (if using) until dissolved.

Remove the skillet from heat and cool for 30–45 seconds so it’s hot but not boiling (important to prevent curdling the yolks). Stir in 1 tsp truffle oil and 1 tbsp truffle paste or finely grated fresh truffle (if using). Taste and season with up to 1 tsp salt, adjusting for the saltiness of the cheese and bacon.

Return the skillet to very low heat. Add the drained udon to the dashi truffle cream and toss gently to warm and coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce to a glossy consistency.

Remove skillet from heat. Working quickly, ladle about 1/4 cup of the hot truffle cream into the egg-cheese mixture to temper it, whisking constantly. Then pour the tempered egg-cheese mixture into the skillet with the udon, tossing vigorously (or using tongs) so the residual heat creates a silky carbonara-like emulsion without scrambling the yolks. If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time, until smooth and creamy.

Stir in the crisped bacon pieces (reserve a few for garnish). Divide the truffle udon carbonara among serving bowls.

Top each bowl with extra grated Pecorino (about 2 tbsp total), microgreens or chopped chives, the reserved bacon, a final drizzle of truffle oil if desired, and a generous grind of fresh black pepper. Serve immediately.