Udon Carbonara

The classic version of carbonara uses pork fat as a base for the creamy, rich sauce, lending tons of salty, meaty flavor that I, put simply, can’t eat. Riffing off its basic formula, this version leans on onions and garlic to anchor the dish, while the combination of pecorino and soy sauce impart the umami of using meat. Using udon as the noodle here might feel a bit awkward, but trust me, the bouncy, chewy factor works. Behold: a culinary experiment gone right.