Carbonara Udon

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This Carbonara Udon recipe is creamy, cheesy, and ridiculously easy. This viral Japan noodle dish is a quick and easy 20-minute weeknight dinner. Thick udon noodles, silky egg yolk and parmesan cheese sauce, crispy bacon, and tons of black pepper. It's the viral Tokyo dish everyone's been lining up for, except you can make it at home in no time at all.

Prep Time5

Cook Time15

Course: Lunch or Dinner

Cuisine: Asian, Japanese

Keyword: carbonara udon, udon carbonara

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

14-16 ounces Udon Noodles (refrigerated, frozen, or dry)
1/2 cup Salted Pasta Water
2 Tablespoons Salted Butter
4 large Egg Yolks (3 egg yolks + 1 on top)
1 cup Parmesan Cheese
5 Bacon Slices
Black Pepper

Instructions

Cook the bacon in a large skillet or pan over medium heat until crispy and the fat has rendered, about 5-7 minutes. Remove the bacon to a paper towel lined plate.
Bring a pot of water to a boil and cook the udon noodles according to the package instructions (fresh udon usually only needs 1-2 minutes; frozen or dried will take longer). Before draining, reserve ½ cup of the salty pasta water — this starchy liquid is essential for building the sauce. Drain the noodles.
While the noodles cook, whisk together 3 egg yolks and the parmesan cheese in a bowl until well combined. Set aside. (Save the 4th yolk for topping each bowl at the end.)
This is the most important step — turn the heat off or remove the pan from the heat completely before adding the egg mixture, or the eggs will scramble instead of creating a silky sauce.
Add the butter to the warm pan and let it melt. Add the drained udon noodles and toss to coat in the butter. Pour in the reserved pasta water a little at a time while tossing — the starchy water helps loosen and emulsify the sauce. Then add the egg and parmesan mixture, tossing continuously and quickly so the residual heat gently cooks the eggs into a creamy sauce without curdling them. If the sauce seems too thick, add a splash more reserved pasta water.
Fold the crispy bacon back into the noodles. Divide between bowls, top each with a raw egg yolk in the center, and finish with a generous crack of black pepper and extra parmesan if you like.

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