JOEY Truffle Udon Carbonara Recipe (Copycat)

Cook the udon

Bring a large pot of salted water to a rolling boil. Add the udon noodles and cook according to package instructions until just tender (usually 2–4 minutes for fresh or frozen). Stir gently to prevent sticking. Reserve 1 cup (240 ml) of the starchy cooking water, then drain the noodles and set aside.

Render the bacon

While the udon cooks, cut the bacon into 1/4-inch strips. In a large skillet over medium heat, add the bacon and cook until golden-brown and crisp, about 6–8 minutes, stirring occasionally. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan (about 1–2 tablespoons). Reduce heat to low; keep the fat in the pan for flavor in the sauce.

Reserve the cooked bacon and keep the pan with fat for the sauce step.

Sauté aromatics

To the skillet with the rendered bacon fat (add the 1.5 tbs butter if needed to reach ~2 tbs fat), set over medium-low heat. Add the minced shallot and cook gently until translucent but not browned, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze

Raise heat to medium and pour in the white wine to deglaze the pan, scraping any browned bits. Let the wine reduce until nearly evaporated, about 1–2 minutes.

Build the dashi cream

Add the dashi stock (300 ml) and bring to a gentle simmer. Stir in the heavy cream and the white miso (if using). Simmer gently for 2–3 minutes until the mixture slightly thickens. Taste and season lightly with salt and black pepper — remember the Pecorino and bacon are salty, so be conservative.

Finish with truffle

Remove the pan from heat and stir in 1 teaspoon truffle oil and the thinly sliced fresh or preserved truffle (if using). Keep the sauce warm — you want it hot but not boiling when you combine with egg yolks to avoid scrambling.

Prepare yolk mixture

In a medium bowl, whisk together the 4 egg yolks and 3 tablespoons grated Pecorino Romano until smooth and slightly thickened. Add a pinch of black pepper.

Temper the yolks

Very slowly ladle about 2 tablespoons of the hot dashi truffle cream into the yolk-cheese mixture while whisking continuously to temper the yolks. Repeat with another 2–3 tablespoons until the yolks are warmed. This prevents scrambling when combined with the larger volume of hot sauce.

Combine noodles and sauce

Return the drained udon to the skillet with the warm dashi truffle cream over low heat. Toss to coat. Remove the pan from direct heat. Pour the tempered egg-yolk and cheese mixture over the udon and quickly and continuously toss or stir (use tongs) to create a glossy, silky emulsion. Add reserved udon cooking water, a few tablespoons at a time (up to 1 cup), to adjust sauce thickness and help the sauce cling to the noodles. The heat of the noodles and sauce will thicken the egg mixture without scrambling if you've tempered correctly.

Finish and plate

Fold in the crispy bacon pieces, reserving a few for garnish. Taste and adjust seasoning with salt (sparingly) and black pepper. Transfer to warmed bowls. Drizzle a few drops of additional truffle oil if desired, sprinkle extra grated Pecorino, scatter chopped chives or scallion greens, and top with the reserved bacon pieces and a few thin truffle slices if available.