Miso Udon Carbonara
Japanese Italian fusion dish that combines creamy carbonara with udon noodles and miso
Ingredients
- 4 sheets udon noodles Available at most Asian markets
- 4 strips thick sliced bacon, chopped into 1/4" slices or 5-6 slices of regular bacon
- 1 tbsp garlic, minced
- 1/2 cup reserved udon pasta water
- togarashi seasoning to garnish *optional
- sliced nori strips to garnish *optional
Egg Sauce
- 2 eggs
- 2 egg yolks
- 2 tbso miso paste
- salt & pepper to season
- 1 cup Parmigiano-Reggiano, grated
Instructions
- Combine all the ingredients for your egg sauce into a medium bowl. Use a small whisk to ensure everything is evenly combined and set aside.
- Bring a large pot of water to a boil and cook your udon noodles for about 1 minute. Reserve about 1/2 cup of udon water and drain your noodles.
- Heat a large skillet on medium heat and cook your bacon. Once the bacon starts to crisp, add garlic and saute for just a minute until the garlic is golden.
- Add in the cooked udon noodles and mix. Reduce the heat to low and add egg sauce. Mix continuously to ensure the eggs don't scramble and a creamy sauce develops. Keep mixing until the noodles are well coated with the egg sauce.
- Top each bowl of noodles with more Parmigiano-Reggiano and garnish with togarashi seasoning and nori strips (*optional).
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