Udon carbonara from Kim Phat

Udon carbonara


  • 4 udon noodle bags cooked according to instructions and drained
  • 4 eggs temperature piece, mixed
  • 1 cup of pecorino cheese or grated Parmesan Reggiano
  • 6 pepper mill towers
  • 1 Salt CAT
  • 150g pancetta cubes or 12 slices of bacon cut into small pieces


1. In a bowl large enough to hold the noodles, mix the eggs and add half of the cheese, pepper and salt. Book.2. In a frying pan, spread the pancetta or bacon and light the fire almost to the maximum. Leave the roasted pieces and turn them over by lowering the heat. Cook a good minute and close the fire. Drain the pieces to remove the fat.3. Throw the noodles into the egg mixture and mix well quickly so that the noodles do not cook the mixture. Add the pancetta or bacon.4. Divide into 4 bowls of pasta. Sprinkle with remaining cheese. Serve.





Parmesan Reggiano Shredded

Table salt

Frozen udon