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Creamy Miso Carbonara Udon – Easy 15-Minute Dinner

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A quick and satisfying fusion of Italian carbonara and Japanese udon noodles, featuring a creamy miso sauce, smoky bacon, and chewy udon. Ready in just 15 minutes, this easy weeknight dinner is packed with umami flavor.

Ingredients

Scale
  • 2 servings (about 200g / 7 oz) udon noodles
  • 4 slices bacon, chopped
  • 2 tablespoons white miso paste
  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks, at room temperature
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • Freshly cracked black pepper, to taste
  • Green onions, sliced, for garnish

Instructions

  1. Cook the Udon: Bring a large pot of salted water to a boil. Add the udon noodles and cook according to package directions (2-3 minutes for fresh, 4-5 for frozen). Reserve about 1/2 cup of the starchy pasta water before draining. Drain and set aside.
  2. Make the Miso-Cream Sauce: In a small bowl, whisk together the heavy cream, egg yolks, and white miso paste until completely smooth and pale. Set aside.
  3. Cook the Bacon: Place a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy (about 4-5 minutes). Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of rendered bacon fat in the pan.
  4. Sauté the Garlic: Reduce the heat to low. Add the minced garlic to the bacon fat and sauté for about 30 seconds, until fragrant. Do not burn.
  5. Combine Everything: Add the drained udon noodles to the skillet with the garlic and toss to coat in the bacon fat. Pour the miso-cream mixture over the noodles and toss constantly with tongs for about 1 minute over low heat. The sauce should thicken and become silky. If too thick, add a splash of reserved pasta water (a tablespoon at a time) until desired consistency.
  6. Finishing Touches: Remove the pan from the heat. Add the grated Parmesan cheese and half of the crispy bacon. Toss to combine.
  7. Serve Immediately: Divide between two bowls. Top with remaining bacon, a generous crack of black pepper, and sliced green onions. Serve hot.

Notes

For best results, use white miso (shiro miso) as it is milder and sweeter. Red miso can be too salty. Always reserve pasta water to adjust sauce consistency. Keep heat low when adding the miso-cream mixture to prevent scrambling the eggs. Bacon fat adds flavor; do not drain all of it.

Nutrition

Keywords: miso carbonara, udon carbonara, creamy miso udon, 15-minute dinner, easy weeknight dinner, fusion pasta, Japanese carbonara

Find it online: https://emacrave.com/creamy-miso-carbonara-udon-easy-15-minute-dinner/