Truffle Udon Carbonara Recipe

Cook udon

Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Add the fresh udon and cook according to package instructions (typically 2–3 minutes) until just tender. Reserve 1 cup of pasta cooking water, then drain the udon and set aside.

While the udon cooks, heat a large skillet over medium heat. Add 1 tsp neutral oil and the diced pancetta or bacon. Cook, stirring occasionally, until fat is rendered and pieces are crisped (about 6–8 minutes). Use a slotted spoon to transfer pancetta to a paper towel-lined plate, leaving the rendered fat in the pan. Turn heat to low and keep pan warm.

Prepare egg-cheese mixture

In a medium bowl, whisk together 4 egg yolks, 1 cup grated Parmesan, 1/4 cup Pecorino Romano, and 1/2 cup heavy cream until smooth and slightly thickened. Season with 1 tsp freshly ground black pepper. Set aside.

Make dashi-truffle cream

In a small saucepan over low heat, combine 1/2 cup dashi, 1 tbsp unsalted butter, and 1 tsp black truffle oil. Warm gently until butter melts and mixture is steaming but not boiling (about 2–3 minutes). Remove from heat. If using fresh truffle, shave a small amount (reserve a few slices for garnish) and stir into the warm dashi mixture to infuse.

Temper the eggs

Very slowly whisk 2–3 tablespoons of the warm dashi-truffle mixture into the egg-cheese mixture to temper the yolks (this prevents scrambling). Then gradually whisk in another 2–3 tablespoons until the egg mixture is warm to the touch.

Combine udon and sauce: Return the skillet with the reserved pancetta fat to low heat. Add the drained udon and toss for 30 seconds to coat in fat and warm through. Pour the warmed dashi-truffle mixture over the udon, then remove skillet from direct heat. Quickly pour the tempered egg-cheese-yolk mixture over the udon, tossing vigorously and gradually adding up to 1/2 cup reserved pasta water as needed to create a silky, glossy sauce that coats the noodles. The residual heat will cook the yolks without scrambling. Taste and add salt as needed.

Finish with fats: Stir in the crisped pancetta (reserve a few pieces for garnish if desired) and gently fold to combine. If sauce seems tight, add more reserved pasta water, 1 tablespoon at a time, until desired consistency (should cling to noodles).

Plate and garnish: Divide the truffle udon carbonara among bowls. Drizzle an additional 1/4 to 1/2 tsp black truffle oil over each serving, sprinkle with extra grated Parmesan and chopped chives or parsley, and finish with a few shavings of fresh truffle if using. Add a final crack of black pepper and the reserved crisp pancetta pieces on top.