Udon Carbonara Recipe

When I was young and first heard about carbonara, I was enthralled. Bacon, eggs and pasta? I was sold. Carbonara is one of my favourite pastas to both make and eat, though it took me a while before I figured out how to make it without my eggs curdling. Carbonara is all about timing.

You want your bacon to be finished cooking just as your udon finishes. This isn’t a true carbonara as there’s no cheese in it and there’s cream, but then again, the udon makes it quite untraditional. Udon pairs really well with bacon and eggs and the green onions add a bit of freshness and bite.

Udon Carbonara Recipe

4 slices of bacon
1 egg
2 tablespoons heavy cream
1 teaspoon freshly ground pepper
1 brick udon
sliced green onions for garnish

Put a pot of water on the stove for your udon. While it’s coming to a boil, cut the bacon into 1-inch pieces and pan fry on medium heat until crispy.
While the bacon is cooking, whisk the egg, cream and pepper together in a bowl and set it aside.
When the bacon looks like it’s about half-way done, put your udon in the boiling water and cook according to the instructions. When the udon is cooked, drain well and add the hot pasta and bacon to the egg and cream mixture and toss. Sprinkle on some green onions and enjoy!

14 Comments add yours

  1. This looks fabulous! I love adding an Asian twist to recipes that are so- well- not Asian at all. This is brilliant! Great photos, too!

    Thanks so much! I love subbing Asian ingredients into non-Asian recipes!

    steph on June 7th, 2010 at 2:39 pm
  2. You know what works well if you dont want to use heavy cream, is condensed milk, save on the fat to help cut some calories but still have the same mouth feel :)
    I like a little bit of nutmeg in there also.. really brings it alive, if you havent tried using that yet.

    Thanks for the tip!

    steph on June 7th, 2010 at 2:40 pm
  3. Is there nothing that bacon can’t improve?

    In a word: nope!

    steph on June 9th, 2010 at 9:34 am
  4. Does Mike mean “evaporated milk” because condense milk is really really sweet?

    I’m not sure, but I think evaporated milk would be the more logical choice!

    steph on June 16th, 2010 at 11:55 am
  5. Hi! I was directed to your blog by my boyfriend, and I am totally blown away… I’m just learning to cook at the age of 25 (better late than never, right?) and apologize for my ignorance, but how much is one brick of udon in weight? I bought the only kind available at my grocery store that comes with three mini-packs and is 22 ounces in total. Keep up the wonderful blog, I look forward to reading through it!

    It is better late than never! My bricks of udon are 8.8 ounces each so if you just use one of your packs, your udon will just be extra saucy. If you use 2 packs, then they’ll just be a little less saucy. Hope they work out for you!

    steph on June 16th, 2010 at 12:03 pm
  6. I’ve been a huge carbonara fan since I was old enough to slurp a noodle. My dad taught me to cook it very traditionally, and this recipe appealed to me because it maintains the simplicity of the original recipe. Also the bacon in the picture looked crisp-a-licious.

    I finally got around to cooking this last night, and I’ve got to say that I wasn’t disappointed: the wholesome, thick udon blended perfectly with the creamy egg mixture. Actually, I served it more Japanese-style, with the egg added at the table right after plating (like tsukimi udon), and it was a lot of fun.

    The only change I made was with the bacon. I’m always hesitant to add a smoked bacon to carbonara, since it adds a lot of sweetness that can overpower the subtler egginess. So, I went with a nice thick guanciale (cured, not smoked). Pork belly would’ve been nice too, methinks.

  7. carbonara + cream (or milk)= NOT CARBONARA

  8. Wow! I had honestly never considered using my udon in carbonara, but so glad you suggested it. Thank you, it was great. I think it is safe to ignore the ignorant comment above, too, by the way. Thank you!

  9. Just the other day I was laughing about doing Italian-Japanese fusion cooking as they are my two favorite cuisines and the two (along with Jewish soul food) that I grew up with the most. Now, here you’ve managed to do just that. I’m now inspired to try some more Italian Japanese fusion. What fun! Thanks for the great ideas. All your recipes look…well..good enough to eat!

    Guanciale is the traditional meat for a carbonera (sometimes hard to find), as Alex Resnik used. I like his idea of pork belly too…Thanks Alex, for that one.

Add a Comment


Not published (required)

Optional Link