Do you like udon? Do you like carbonara? Then why not… Udon Carbonara?!
No, but seriously, this is one of my favorite fusion dishes to make. It’s super easy, cheap, and it gives a slight Japanese twist to an otherwise Italian dish. Itameshi, you know? 🙂
For those that don’t know what udon is, udon is a thick, flour noodle that has a springy texture to it, usually enjoyed in hot soup, dipped in sauce, or stir fried. For those that don’t know what carbonara is, it’s a sauce that’s made with bacon or ham, cream, and egg yolk. <3
Pictured above is enough to make two servings of this wonderful dish… But the recipe card only displays for one serving. So don’t fret if you think you haven’t put enough cream in the dish– you don’t need a lot of it to be impacted with flavor!
Also, I highly recommend putting fresh herbs on this dish. It gives a nice, refreshing flavor to an otherwise rich cream sauce, and it makes the dish pop out!
The last step after everything has been cooked and heated through is to grab your egg yolks and incorporate into the Udon Carbonara. It’ll give the white cream on the noodles a slight yellow tint, but it still comes out beautifully!
- 1 individual pkg frozen udon (I like Sanukiya's)
- 2 bacon strips, sliced
- ⅓ c portobello mushroom, sliced
- ¼ c yellow onion, minced
- 1 tsp butter (a pat of butter)
- ⅓ c cream
- ¼ c mozzarella cheese, shredded
- 1 egg yolk
- 1 T parsley, minced
- 1 tsp garlic, minced
- Thaw out udon by putting in a hot water bath. Once the noodles can separate from each other, drain and set aside.
- In a sauce pan, set to med-high and add your butter. Melt, and stir so it coats the pan.
- Add in bacon. Cook for 3 minutes, then add onions, mushrooms, and garlic. Stir, and continue cooking until bacon is browned around the edges.
- Once everything is cooked, set fire to med-low and add in cream and cheese. Stir to incorporate and cook until sauce is bubbly.
- Add in udon. Mix together.
- Add in parsley. Mix.
- Turn off heat, and add in your egg yolk. Stir to incorporate, add in your seasoning, and serve while hot. Enjoy!
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