Go Back

Miso Udon Carbonara

This Miso Carbonara Udon is the ultimate comfort-meets-umami dish. It takes the rich, silky sauce of classic carbonara and gives it a Japanese-inspired twist with savory miso and chewy udon noodles. The result is a bowl of noodles that’s creamy without using cream, deeply flavorful, and incredibly satisfying.
Print Recipe

Ingredients

  • 2 packs fresh or frozen udon noodles
  • 3 slices bacon or pancetta finely sliced
  • 2 large pasteurized egg yolks
  • 1 pasteurized egg
  • ½ cup finely grated Parmesan or Pecorino
  • 1½ –2 tbsp miso paste adjust to taste
  • 2 cloves garlic minced
  • Freshly cracked black pepper
  • Reserved udon cooking water

Instructions

  • Cook the udon noodles according to package instructions. Reserve ½–1 cup of the cooking water, then drain.
  • In a bowl, whisk together the egg yolks, whole egg, grated cheese, and a generous amount of black pepper. Set aside.
  • In a pan over medium heat, cook the bacon until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pan.
  • Add the minced garlic and sauté until fragrant, about 30 seconds.
  • Add the miso paste and a splash of reserved udon water. Stir until the sauce is smooth. Lower the heat to low.
  • Add the cooked udon noodles to the pan and toss until well coated.
  • Transfer the udon to a bowl. Pour in the miso-egg mixture and toss quickly to create a creamy sauce (the residual heat will cook the eggs gently).
  • Add half of the bacon and toss again.
  • Plate the udon noodles
  • Grate more cheese on top
  • Finish with green onions and an extra egg yolk, if desired