Miso Udon Carbonara
Miso Udon Carbonara is a twist on the classic carbonara, using miso and udon noodles for a rich, umami-packed dish. The miso adds depth and brings all the flavors together seamlessly. Plus, it’s incredibly simple to make it took me about 30 minutes from start to finish with minimal ingredients. Let’s get make it!
Notes
White vs. Red Miso: You can use either! White miso has a milder, slightly sweeter flavor and a lighter color, while red miso adds a deeper, more intense umami punch and a darker hue. I switch between the two depending on what I have on hand.
Guanciale vs. Pork Belly: Traditional carbonara uses guanciale, but I went with pork belly since my grocery store was out. Either works great!
Ingredients
2 eggs + 2 egg yolks (room temperature)
1 ½ Tbsp white miso
½ cup freshly grated pecorino romano
â…“ cup freshly grated parmesan
Freshly ground black pepper (a lot!)
1 Tbsp olive oil
4 oz guanciale or pork belly (cut into bite-sized pieces)
12 oz udon noodles
Furikake and green onions (for garnish)
Salt (to taste)
Directions
Prepare a serving bowl: Fill a large bowl with hot water and set it aside. This will help keep the noodles warm later.
Make the sauce: In a large mixing bowl, whisk together the eggs, egg yolks, miso, pecorino, parmesan, and a generous amount of black pepper. Set aside.
Cook the pork belly: In a medium pan over medium heat, cook the pork belly (or guanciale) until golden brown on all sides, about 7–9 minutes. Drain excess fat, reserving about 2 Tbsp in the pan.
Cook the udon: Bring a large pot of water to a boil and cook the udon according to package instructions. Reserve 1 cup of pasta water, then drain.
Combine: Add the drained udon noodles to the pan with the pork belly and toss over low heat for about 1 minute.
Assemble: Empty the serving bowl of hot water and dry it. Transfer the udon and pork belly to the bowl. Pour in the egg and cheese mixture, stirring quickly to coat the noodles. Add about ¼ cup of reserved pasta water as needed to create a smooth, silky sauce.
Garnish & serve: Top with more parmesan, green onions, furikake, and extra black pepper. Enjoy!
