This rich and creamy 15 minutes noodle dish is found in heavy rotation in Japan, especially in winter. This dish is inspired by both “Kamatama-udon noodleーfreshly cooked udon tossed with egg yolk and soy sauce” and “Pasta Carbonara”, of course!
I like adding miso paste, it is good with udon noodle and cream.
I recommend you to find frozen udon noodle rather than dried kind for this dish. Frozen udon noodle is usually similar to Sanuki-style udon, which is thick and chewy, and these characteristics are good with rich creamy sauce!
Please serve with generous amount of black pepper and green onion!
Creamy Miso Carbonara Udon Noodle
- 1/3 cup Parmigiano Reggiano, shredded
- 1 tbsp heavy cream
- 1 ea egg yolk
- 1 tsp miso paste
- 1 ea bacon, cut into 1/4 inch strips
- 1/2 tbsp olive oil, extra virgin
- 1 tbsp white wine
- 1 package frozen udon noodle
- kosher salt, to taste
- 1/2 ea green onion, chopped
- black pepper, to taste
Mix parmigiano reggiano, cream, egg yolk, and miso in a bowl. Set aside.
Bring a large pot to boil for the noodle.
Heat olive oil in a pan. Cook the bacon until crisp.
Cook the udon noodle n the pot according to the instruction of the package
Just right before udon noodle is ready, add white wine to the pan. Stir and reduce until the wine is almost gone. Turn off the heat. Add cooked hot udon noodle and the Parmigiano mixture to the pan. Stir to thicken the sauce. Adjust seasoning with salt.
Serve it on a bowl topped with chopped green onion and black pepper.