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
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!