Carbonara Udon
Carbonara Udon Recipe
Who doesn’t love carbonara spaghetti? It’s one of my absolute favorite pasta dishes, and I almost always order it when I’m dining at an Italian restaurant.
Recently, I decided to make carbonara at home, but there was one small problem: I only had enough spaghetti for about one serving — and we’re a family of five!
Luckily, I remembered that we had frozen udon noodles in the freezer. That’s when I thought, why not make Carbonara Udon?
I used the same basic idea as a classic carbonara and swapped the spaghetti for chewy Japanese udon noodles. The combination of the creamy Parmesan and egg yolk sauce with the chewy udon and crispy bacon turned out to be surprisingly delicious!
This Carbonara Udon is an easy Japanese-Italian fusion dish that comes together in about 15 minutes. It’s also a great recipe to keep in mind when you have udon in the freezer and want to make something a little different.
Why You’ll Love This Carbonara Udon
Quick and easy: This recipe comes together in about 15 minutes.
Chewy and creamy: Udon gives carbonara a fun texture that works surprisingly well with the creamy sauce.
Great for busy days: Frozen udon is one of my favorite freezer staples for quick meals.
Easy to customize: Add vegetables, mushrooms, or other toppings to make it your own.
Tips
I always keep frozen udon noodles in my freezer. They’re so convenient when I need to make a quick meal, and you can use them for much more than traditional Japanese udon dishes.
If you have frozen udon on hand but don’t feel like making soup, try turning it into this creamy Carbonara Udon!
RECIPE
Servings: 2-3
Time: 15 minutes
Ingredients:
2 servings of udon noodles (frozen or fresh)
5 slices of bacon
1/2 cup Parmesan cheese, grated
4 egg yolks
Freshly ground black pepper, to taste
(2-3 tbsp heavy cream if desired)
Instructions:
Prepare the Sauce:
In a bowl, mix the Parmesan cheese, egg yolks, and a generous amount of freshly ground black pepper.
Set this sauce mixture aside.
Cook the Bacon:
In a large pan, pan-fry the diced bacon over medium heat until it’s crispy and golden.
Cook the Udon Noodles:
Boil the udon noodles according to the package instructions.
Before draining, reserve 1/2 ladle of the starchy noodle water.
Slowly mix this water into the cheese and egg yolk sauce, stirring continuously to create a creamy texture.
Combine the Ingredients:
Drain the cooked Udon noodles and add them directly to the pan with the bacon.
Toss quickly over low heat to coat the noodles in the bacon fat.
Transfer the noodles and bacon to the bowl with the prepared sauce.
Stir thoroughly until the noodles are evenly coated in the creamy sauce.
Serve:
Plate your Carbonara Udon and garnish with extra Parmesan cheese and freshly ground black pepper if desired.
Serve immediately and enjoy!
* adding some heavy cream to the yolk mixture would make it more creamier.
FAQ
Can I use frozen udon for Carbonara Udon?
Yes! Frozen udon works especially well because it’s convenient and has a chewy texture that pairs beautifully with the creamy carbonara sauce.
What makes Carbonara Udon different from regular carbonara?
Instead of spaghetti, this recipe uses Japanese udon noodles. The chewy udon is tossed with bacon, Parmesan, egg yolks, and black pepper to create a Japanese-Italian fusion dish.
Can I make Carbonara Udon without heavy cream?
Yes. Heavy cream is completely optional. The egg yolks, Parmesan, and starchy noodle water create a creamy sauce without it.
How do I keep the eggs from scrambling?
Remove the pan from high heat before adding the egg and Parmesan mixture. Toss the hot noodles with the sauce immediately. The residual heat from the noodles helps create a creamy sauce without scrambling the eggs.
What can I add to Carbonara Udon?
You can add mushrooms, spinach, asparagus, green onions, or other vegetables. You can also substitute pancetta or another type of bacon if desired.
You May Also Like
If you love udon, try my easy Niku Udon with tender beef.
For another creative way to enjoy udon, try my Cold Natto Udon.
If you’re looking for another Japanese noodle dish, try my Maitake Mushroom Tempura Soba.
