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!
Ingredients
Pasta
Sauce
Bacon
Garnish
Cooking the Pasta
1. Cook Udon Noodles
Bring a large pot of salted water to a boil. Add the udon noodles and cook according to package instructions until al dente, usually around 8–10 minutes. Drain and set aside, reserving a small amount of pasta water.
Making the Sauce
2. Prepare Dashi Truffle Cream Sauce
In a medium saucepan, combine the dashi stock and heavy cream. Bring to a gentle simmer over medium heat. In a bowl, whisk together the egg yolks and grated Parmesan cheese until smooth. Slowly add the warm dashi mixture to the egg yolk mixture, whisking continuously to avoid curdling. Stir in the truffle oil and season with salt and pepper to taste.
Cooking Bacon
3. Cook the Bacon
In a large skillet over medium heat, cook the diced bacon until crispy, about 5–7 minutes. Remove the bacon from the skillet and place it on a paper towel to drain excess fat, leaving the rendered fat in the skillet.
Combining Ingredients
4. Combine Udon and Sauce
In the same skillet with the bacon fat, add the cooked udon noodles. Pour the dashi truffle cream sauce over the noodles and toss to coat. Add the crispy bacon and toss again. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Local Coupons
No local coupons found for this recipe's ingredients.