Miso Carbonara Udon
A recipe for Miso Carbonara Udon inspired by our visit to Little Tokyo in Los Angeles, California! Thick udon noodles are coated in a creamy miso sauce with cheese and bacon.
Servings 2 Servings
Ingredients
- 1/2 cup freshly grated Parmesan plus more for topping
- 1/4 cup heavy cream
- 3 egg yolks
- 2 tablespoons white miso
- Freshly ground black pepper
- 2 bricks (8.8 ounces, 250 g each) frozen udon
- 1 tablespoon olive oil
- 4 slices bacon cut crosswise into 1/4 inch strips
- 1 garlic clove
- 2 tablespoons sake optional
- 1 green onion thinly sliced
Instructions
- In a medium bowl, whisk together the parmesan, cream, egg yolks, miso, and black pepper until smooth.
- Bring a large pot of water to a boil. Add the udon bricks and cook until just tender. Drain and set aside.
- While the water is coming to a boil, drizzle olive oil in a wok or large pan over medium heat. Add the bacon strips and cook, stirring often, until the fat has rendered and the strips are crisp. Drain all but 2 tablespoons of the grease.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute. If using, pour in the sake to deglaze the pan and simmer until nearly evaporated.
- Toss in the tender udon until completely and remove from heat. Quickly toss in the egg yolk miso mixture until thickened and creamy.
- Serve immediately topped with thinly sliced green onions and an additional sprinkling of Parmesan and black pepper if desired.