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Miso Carbonara Udon

This miso carbonara udon recipe comes together in under 15 minutes and is the comfort food for the season. This quick and delicious udon recipe contains a creamy umami miso parmesan cheese sauce tossed with crispy thick-cut bacon and green onions.
Course Lunch & Dinner Recipes
Cuisine Asian Fusion
Keyword Asian Fusion, Italian, Japanese Food, Pasta, Udon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 984kcal
Author takestwoeggs

Ingredients

  • 4 slices thick cut bacon chopped
  • 1 lb Udon noodles preferably fresh noodles
  • 3 large egg yolks
  • 2 whole large eggs
  • 1 ¼ cup Parmigiano Reggiano freshly finely grated
  • 1 ½ tablespoon white miso
  • 2 cloves garlic minced
  • ¼ teaspoon black pepper
  • ½ cup green onions chopped
  • 1 cup reserved cooked udon water

Instructions

  • Cook the bacon and garlic. Dice the bacon into small about 1/4 inch wide pieces. In a large skillet on medium-high heat, cook the bacon until crisp and the fat is rendered about 5-7 minutes flipping every few minutes. When the bacon is just about done, add the minced garlic and saute until golden brown. Remove the bacon and garlic and reserve 1-2 tablespoon of bacon fat.
  • Prepare the sauce. In a medium mixing bowl, whisk together the egg yolks, whole egg, miso paste, and pepper until fully combined. Set aside.
  • Boil the udon noodles. Bring a large pot of salted water to a boil. Cook the udon according to the package instructions. If using fresh udon noodles boil for 3 minutes or 8 minutes for dried noodles. Reserve 1 cup of the cooking water. Using tongs, directly pull the udon from the pot directly into the skillet. The heat of the noodles is important! It will heat the eggs and melt the cheese without curdling it.
  • Combine the udon with bacon and sauce. In the same skillet, on medium heat add the reserved bacon fat and bacon and toss until combined. Then pour in the egg mixture and quickly toss until the sauce coats the pasta. Be careful to not scramble the eggs. Slowly add the reserved water 1 tablespoon at a time until the sauce reaches your desired creamy consistency.
  • Serve. Top with scallions and a healthy amount of freshly grated parm. Enjoy!

Notes

  • Use freshly grated Parmesan! Freshly grated parmesan melts better and gives the dish a richer flavor.
  • Remember to reserve the udon water! The udon water will help make the sauce the perfect creamy consistency. Add the reserved udon water one tablespoon at a time to reach your desired consistency.
  • When adding the sauce to the udon noodles, turn down the heat and work quickly. You want your sauce to be creamy and smooth. If you do not turn down the heat and stir the sauce immediately into the udon noodles, you may cook the eggs and turn them into scrambled eggs. This will leave some small clumps in your sauce.
  • This dish is best served immediately. When you store the pasta in the refrigerator the cheese and egg will separate and you will lose that creamy consistency. However, you can store it in an airtight container for up to 4 days and reheat it in the microwave. It will be just as delicious even though the texture consistency will be different.
  • Nutrition

    Serving: 1g | Calories: 984kcal | Carbohydrates: 83g | Protein: 63g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 668mg | Sodium: 2683mg | Fiber: 4g | Sugar: 5g