Shaoxing Carbonara

Instructions

1. In a large skillet over medium heat, cook pancetta until crispy and fat renders, 7 to 9 minutes. Transfer pancetta and fat to a bowl.
2. In same skillet over medium-high heat, cook Shaoxing wine and soy sauce until slightly reduced, 2 to 3 minutes. Transfer to a bowl.
3. In a large bowl, whisk egg yolks, egg, and Pecorino Romano. Set aside.
4. Boil 6 cups water in the skillet with 2 tsp salt. Add udon and cook until al dente, 3 to 4 minutes. Drain and immediately toss with egg mixture, butter, pancetta with fat, and wine mixture until smooth and glossy. Top with scallions.