A Japanese-Italian fusion inspired by the viral udon in Harajuku. Thick, chewy udon in a pale, silky cream and parmesan sauce with crispy pancetta and a raw egg yolk on top.

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⏱ Time & Storage

• Serves 2
• Prep: ~5 minutes
• Cook: 10 minutes
• Eat fresh

🧾 Ingredients

• 2 frozen udon noodles (thick Sanuki-style)
• 135g pancetta or speck, cut into chunks
• 1 tbsp unsalted butter, pus two small sticks (approx 1x3cm) for serving