5 from 1 vote

Japanese Carbonara Udon

A bowl of creamy carbonara udon topped with pancetta, parmesan, and black pepper sits ready to serve.
This Japanese Carbonara Udon went completely viral on social media, but for those of us who can't travel to try it, this rich and creamy rendition comes very close! It combines the best parts of carbonara and miso udon into one dish that's quick to make, easy to love, and perfect for the holiday table!
Servings: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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Equipment

Ingredients 

Main Ingredients

  • 6 oz udon noodles, fresh or frozen
  • 2 oz pancetta or guanciale, diced

Sauce

  • 1 tbsp white miso paste
  • 2 egg yolks
  • 2 tbsp grated parmesan cheese, plus more for garnish
  • ¼ tsp black pepper

Optional Garnishes

  • Extra pancetta
  • Extra parmesan
  • Cracked black pepper

Instructions 

  • Place pancetta or guanciale in a cold pan and cook over medium heat to render out the fat, about 6 minutes. Remove from the pan and set aside.
  • In a bowl, combine miso paste, parmesan, egg yolks, and black pepper. Mix thoroughly until smooth and set aside.
  • Boil the udon noodles one minute before al dente, then drain without rinsing.
  • Add the hot udon directly into the miso egg mixture along with the pancetta, tossing quickly until well combined and glossy.
  • Serve in a bowl and optionally garnish with extra parmesan, pancetta, and black pepper.

Nutrition

Serving: 1 servingCalories: 388kcalCarbohydrates: 36gProtein: 15gFat: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Table of Contents

Why This Japanese Carbonara Udon Belongs on Your Holiday Table

I promise you that there’s something about the thick, chewy udon noodles coated in that miso carbonara sauce that makes this Japanese Carbonara Udon stand out. The texture of this udon is truly emphasized by the deep, salty flavors from the sauce. And when you add the pancetta or guanciale, it truly becomes this super cozy and rich dish that is so addictive. It’s fast enough to make for an easy weeknight meal, but it’s also easily scalable (and tasty enough) to bring to any dinner party or celebration, especially during those cold seasonal months!

A fork lifts a bite of creamy carbonara udon showing glossy noodles coated in sauce with bits of pancetta and black pepper.
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Why The Sauce Is So Delicious

Trust me, I love a traditional carbonara, but this version brings another depth of flavor that makes it even better (in my humble opinion!). The white miso paste gives the sauce another layer of umami flavor that works super will with the parmesan and egg yolks. The result of this new combination is a sauce that’s creamy, tangy, and packed with a ton of flavor, without the use of any cream!

Ingredients You’ll Need To Make JApanese Carbonara Udon

Main Ingredients

  • 6 oz udon noodles (fresh or frozen)
  • 2 oz pancetta or guanciale, diced

Sauce

  • 1 tbsp white miso paste
  • 2 egg yolks
  • 2 tbsp grated parmesan cheese (plus more for garnish)
  • ¼ tsp black pepper

Optional Garnishes

  • Extra pancetta
  • Extra parmesan
  • Cracked black pepper

How to Make Japanese Carbonara Udon

In a cold pan, add pancetta and cook over medium heat for about 6 minutes until golden and crisp. Set aside.

Diced pancetta is rendered in a skillet until crispy and golden, releasing its rich, savory fat.

In a small bowl, whisk together miso paste, egg yolks, parmesan, and pepper until smooth.

Egg yolks, miso paste, and grated parmesan are whisked together in a stainless steel bowl to form the creamy carbonara base.

Boil udon noodles 1 minute shy of the package instructions. Drain without rinsing.

Thick udon noodles are stirred in boiling water with tongs until tender and chewy.

Toss hot noodles into the miso egg mixture along with pancetta. Mix quickly to coat the noodles in the sauce.

Crispy pancetta pieces are added to the bowl of udon noodles for a savory, smoky flavor boost.

Plate and top with more parmesan, pancetta, and black pepper to finish.

Freshly grated parmesan cheese is sprinkled over the top of the finished carbonara udon for extra creaminess.

Tips & Variations

I would use frozen udon if you can, it helps maintain that bouncy texture that you get in restaurants!

Undercook the noodles so they finish in the sauce without going soft. Just be warned, usually with frozen udon it’ll be ready to be put into the sauce as soon as it breaks apart!

If you can’t find pancetta or guanciale, mix up the protein with bacon or even leftover smoked turkey!

Frequently Asked Questions

Can I use spaghetti instead of udon?

Yes, spaghetti or bucatini works, but udon’s bouncy texture is what makes this dish taste so good!

Do I need to temper the eggs?

Nope! The heat from the noodles is enough to gently cook the yolks into a creamy sauce. Just make sure to toss quickly.

What type of miso should I use?

White miso (shiro miso) is ideal for this recipe because it’s mellow and slightly sweet, which balances the parmesan and pancetta.

Can I make this ahead?

This dish is best eaten fresh. If you need to reheat it, add a splash of hot water and warm it gently on low heat while stirring.

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About Mitchell Masuda

I'm a home (and self-taught) cook based in New York sharing easy, delicious, and approachable Asian food recipes!

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Recipe Rating




1 Comment

  1. Sanjay says:

    5 stars
    Never thought to use udon, but I like it!

    Reply