Miso Carbonara Udon

After many attempts, I am finally happy to share my miso carbonara udon recipe with you! This udon is so creamy and unctuous, I don’t think I want carbonara any other way. I tried a miso carbonara pasta dish at a restaurant near my house and decided I wanted to recreate it with udon at home! I absolutely fell in love with the texture of the udon paired with the cheesy, creamy, umami-filled sauce.

Unlike traditional carbonara dishes, I used bacon and mostly parmesan cheese. I chose to use more parmesan than pecorino romano for this dish because parmesan is less salty, and this udon has added saltiness from the miso paste. The consistency of the sauce can be controlled by the amount of water you add to the udon when it is being combined with the sauce!

Craving something indulgent tonight? Try out this miso carbonara udon and let me know what you think in the comments below!

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5 from 1 vote

Miso Carbonara Udon

A classic with a twist. Udon noodles in a creamy, cheesy, umami-filled sauce.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: carbonara udon, cream udon, miso carbonara, miso carbonara udon, udon

Servings: 3

Ingredients

• 3 packs Frozen udon
• 3-4 strips Bacon Depending on thickness
• 3/4 cup Parmesan Grated
• 1/4 cup Pecorino Romano Grated
• 1 stalk Green onion
• 4 Room temperature eggs 3 egg yolks, 1 whole egg
• 2 tbsp Shiro miso paste
• 2 cloves Garlic Minced
• Shichimi togarashi Optional

Instructions

• Cut bacon into thin, 1/4" wide slices.
• Add 3 egg yolks, 1 full egg to a bowl. Add grated cheeses, miso paste, garlic. Use a fork or whisk and mix to combine.
• Heat a large pot of water. Cook udon according to package instructions (about 1 minute), reserve 1 cup of cooking water, strain udon and set aside.
• Heat a large pan over medium high heat. Add sliced bacon and cook for about 5-6 minutes until crispy. Reduce heat to medium low, allow temperature to reduce for about 2 minutes.
• Add udon to pan with bacon, toss. Add 1/4 cup of cooking water to egg mixture and stir to combine. Add egg mixture to pan with udon. Stir to coat, adding more cooking water if sauce is too dry.
• Serve topped with green onion and shichimi togarashi.