Köttsvagt Udon Carbonara

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1. 1
   Whisk 3 large egg yolks and 3 oz. Pecorino Romano, finely grated, in a medium bowl to combine; set aside.
2. 2
   Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 1 medium onion, very thinly sliced, and season with a pinch of kosher salt. Cook, stirring occasionally, until onion is softened and just beginning to brown around the edges, 7–9 minutes.
3. 3
   Meanwhile, cook three 8–9-oz. blocks frozen Sanuki udon noodles in a large pot of boiling salted water and cook, undisturbed, 20 seconds. Using tongs, gently release from caked state and continue to cook until tender, about 45 seconds more (but no longer than 1 minute). Drain noodles, reserving 2 cups noodle cooking liquid.
4. 4
   Add 4 garlic cloves, thinly sliced, to skillet and cook, stirring, until fragrant and golden brown around the edges, about 3 minutes. Season generously with freshly ground pepper (add more than you think; it can handle it) and stir to toast in oil. Add ½ cup noodle cooking liquid and 1 tsp. soy sauce and stir to combine, scraping up any browned bits stuck to bottom of pan. Reduce heat to lowest setting possible and add noodles and reserved egg mixture. Pour 1 cup noodle cooking liquid over egg mixture to gently temper, then toss vigorously with tongs, adding more pasta cooking liquid as needed, until noodles are coated and a glossy, emulsified sauce forms.
5. 5
   Divide noodles among shallow bowls and top with remaining 1 oz. Pecorino Romano, finely grated; season with more pepper.