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  • fromjudyskitchen

Udon Carbonara

My favorite pasta has always been carbonara. This comes as no surprise since I absolutely love cheese, bacon, and eggs. (Who doesn't?!)

While I've made carbonara with fresh homemade spaghetti before, I decided to put a spin on the dish by using udon for the noodles. The reason why I wanted to experiment with udon specifically was because of its thickness and soft texture. With this substitution, I found myself appreciating this version so much more! Don't believe me? Try for yourself!

And while you're at it, I suggest adding yolk confit for the finishing touch! Once you break the yolk, smear it all through the udon before taking your first bite! *Drool*

Udon Carbonara

Prep Time: 15 min

Cook Time: 30 min

Servings: 3


  • 4 packages of udon (fresh or frozen)

  • 1 tbsp olive oil

  • 3 garlic gloves (minced)

  • 1/2 lb bacon (preferably center cut) (cubed, using kitchen shears or sharp knife)

  • 1/2 cup milk

  • 3 tbsp Parmesan cheese (shredded or grated)

  • 1/2 tsp black pepper

  • 1/2 tsp salt

  • 1/4 tsp garlic powder

  • 3 eggs

  • ~1/2 tbsp parsley (minced) (for garnish)

  • Optional: 3 yolk confit (*see recipe below)


  • In a large pot, boil water and add in udon. If fresh, cook for about 3 minutes until softened. If frozen, cook for about 6-8 minutes until softened. Drain and set aside.

  • In a large cast iron or skillet, heat up olive oil on medium heat. Add garlic and bacon and sauté until bacon is browned (but not yet crispy). Add in udon noodles, then milk, cheese, black pepper, salt, garlic powder. Add in eggs last. Quickly mix together all ingredients. Remove skillet from heat once eggs have set (without overly curdling).

  • Evenly divide up udon carbonara onto 3 plates. Garnish with minced parsley and add a 'yolk confit' in the middle of each serving.


*Recipe for yolk confit

Yolk Confit


  • Egg yolks

  • Olive oil or bacon fat


  • Preheat oven to 145 degrees F (or at lowest temperature your oven will permit).

  • Using ramekin or small oven-safe bowls, crack a yolk in each by separating out the whites.

  • Pour enough oil or fat to cover most, if not all, of the egg yolk.

  • Bake for 15-20 minutes (depending on your oven temperature; bake for less if your oven defaults to higher temperature).

  • Once yolks are set, remove from oven. Use spoon to transfer to your desired dish (e.g. for the udon carbonara recipe above).


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