Udon Carbonara (The Classic Italian Recipe with Japanese Noodles)

Remove the bacon rind and set it aside for use in other preparations (stocks or beans).

Cut the bacon into large cubes and place them in a skillet over medium heat to brown.

Remove the browned bacon from the pan, setting it aside, and also reserve the rendered oil (fat).

In a bowl, place three egg yolks (preferably free-range).

Add the Parmesan cheese, Pecorino cheese, and one teaspoon of miso paste to the bowl with the yolks.

Place the yolk and cheese mixture over a double boiler (bain-marie) and begin incorporating the bacon grease gradually, whisking vigorously with a whisk to achieve a silky emulsion.

Cook the frozen Udon noodles until they thaw and are thoroughly heated through.

Immediately transfer the hot Udon to the bowl with the egg mixture and stir quickly. The temperature of the noodles will cook the eggs and turn the mixture into a creamy sauce.

Stir in the reserved crispy bacon into the finished mixture.

Serve the Udon Carbonara immediately.