Miso Udon Carbonara
Carbonara has always been a personal favorite of mine. Years ago, I even posted a recipe on how to make a simple udon version. For whatever reason, I just prefer the thick yet soft noodle texture over regular spaghetti noodles.
Most recently, I wanted to experiment with miso (especially since I have so much leftover from making other Japanese dishes). Out of all the carbonaras I've ever made, this is by far my favorite! Crazy how a little heaping of miso paste can make all the difference in the umami! Try it for yourself :)
Miso Udon Carbonara
Prep Time: 15 min
Cook Time: 30 min
2 single-serving packages of udon (fresh or frozen)
3 garlic cloves (minced)
1/2 lb. pork belly or bacon (cut into small cubes)
3 tbsp miso paste
1/8 cup heavy cream
1/2 cup udon water (reserved)
1/4 cup Parmesan cheese
1/4 tsp black pepper
1/4 tsp salt
Optional: 2 egg yolks for 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. When draining, reserve about 1/2 cup of udon water in a separate bowl. Set aside cooked udon and udon water
In a small bowl, mix together miso paste and heavy cream.
In a separate bowl, whisk your 2 eggs.
In a large pan, heat up olive oil on medium high heat. Add garlic and sauté until fragrant. Add pork belly or bacon and sauté until meat is browned and edges are crisp. Remove meat from pan and set aside. Keep the remnant fat in the pan.
Turn stove down to low, and add cooked udon noodles to the pan. Add the miso and heavy cream mixture, udon water, Parmesan cheese, black pepper, and salt. Mix together evenly.
Add in whisked eggs last. Mix together all ingredients for a couple of minutes. Try to avoid egg mixture from turning into scrambled eggs.
Evenly divide up udon carbonara onto 2 separate serving plates. Optional: Add a 'yolk confit' in the middle of each serving.
*Recipe for yolk confit
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).