A twist on a classic that had my boys licking their plates clean! Creamy egg yolk sauce, crispy guanciale, and our favourite Pissourkotiko Halloumi, all tangled up with thick udon noodles. A little furikake sprinkle for extra magic!
Ingredients
• 200g Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis, plus more for serving, grated
• 800g Fresh Udon Noodles
• 5 Egg Yolks (3 of them with the white)
• 2 tbsp EVOO, Extra Virgin Olive Oil
• 2 cloves Garlic, whole and smashed
• 250g Bacon, cut into 4mm strips
• 1 tbsp Furikake Seasoning
• 4 litres of Water
• ½ tsp Fine Sea Salt
• ½ tsp freshly ground Black Pepper
Instructions
1. In a large pot bring water to a boil on high heat adding some salt. Add the noodles, stirring occasionally so as not to stick and cook according to suggested time on the box of the noodles, usually it is 3’. Reserve 1 cup of cooking water.
2. In the meantime, in a large and deep pan over medium heat pour the olive oil and a minute later toss in the garlic and the bacon. Cook for about 5’ until golden and crispy. Discard the garlic, remove from the heat and carefully pour the fat in a bowl while keeping the bacon in the pan.
3. While frying the bacon, take a medium bowl and lightly beat the eggs along with halloumi, the reserved fat of the bacon, the salt and pepper to create a light cream.
4. Strain the noodles and return to the pan with the bacon, which is set on very low fire and mix. Remove from fire, add ½ cup of the reserved pasta water and toss to cool a bit, while stirring add the eggs/halloumi mixture, stirring for further 30’’ so as the noodles absorb the sauce. Add more from the reserved water if required.
5. Serve in a deep dish, add some more grated halloumi and sprinkle the furikake seasoning.
