Go Back
Miso Carbonara Udon

Miso Carbonara Udon

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