Go Back
Miso Carbonara Udon

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.
Course Main Course
Cuisine Japanese
Keyword bacon, carbonara, Japan, Japanese, miso, noodle, pasta, udon
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 2 Servings


  • 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


  • 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.