1. Prepare and cut shallots, garlic, shimeji mushrooms, and guanciale.
2. Combine sauce ingredients (egg, egg yolks, miso paste, gochujang, gochugaru, black pepper, Parmigiano Reggiano) in a bowl.
3. In a cold pan, render the guanciale on medium-low heat until crispy (5-6 minutes).
4. Remove the guanciale and sauté the shallots and garlic until fragrant (3-4 minutes).
5. Add the shimeji mushrooms and cook for an additional 5-6 minutes.
6. Boil udon noodles according to package instructions, making sure to save some of the udon water.
7. Turn the pan to the lowest heat and add the udon to the pan along with the sauce.
8. Mix vigorously, adding in the udon water until it is nice and creamy.
9. Add in 1/2 of the guanciale and mix.
10. Plate it up and garnish with an additional egg yolk, guanciale, and more parmesan cheese.
