Chewy udon noodles in a creamy tomato sauce with savory bacon, tomatoes, onions and garlic! This easy 20-minute creamy rose bacon udon is made with simple ingredients and it's so indulgent! A great main or meal for all the udon-lovers.
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Creamy rose bacon udon is a delicious Japanese-Italian fusion noodle dish. It features udon noodles, pork bacon, tomatoes, onions, and garlic tossed in a creamy marinara sauce. Then it's garnished with parmigiano cheese and dried parsley.
The sweet, tangy rose sauce pairs so well with the bouncy noodles and the savory bacon ties it altogether beautifully!
My recipe was inspired by the Italian rosé (or pink sauce) pasta with pancetta, and I decided to use Japanese udon in this recipe for an Asian twist.
I love making this when I'm craving comfort food. The best part is the rose sauce is alcohol-free, so everyone can enjoy it including kids! Italian rosé sauce usually contains vodka.
In South Korea, you'll find many restaurants that serve fusion dishes where they combine noodles in a creamy pink sauce. Some examples include a creamy gochujang pasta, kimchi cream pasta, rose tteokbokki and more!
Why you'll love this recipe:
- easily made with simple ingredients in one-pan!
- quickly cooked in 20-minutes, so it's great for busy weeknights.
- so delicious and great for the whole family.
- the rose sauce is alcohol-free, so everyone can enjoy it.
- the sauce is so versatile, so if you're not a fan of bacon or udon I share substitutes below.
- it's dairy-free adaptable with simple substitutes or omissions (see FAQ section below for more).
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Frozen Udon Noodles: these are thick chewy wheat noodles available at Asian markets in the frozen section. Fresh udon can also be used but prepare to package directions first. Either of these are recommended over vacuum-sealed shelf stable udon as the texture is less chewy, but use what's available to you. Or substitute with cooked pasta like spaghetti, linguine, or fettuccine.
- Bacon: or substitute with pancetta, guanciale, turkey bacon, Italian sausage or bratwurst. You can also substitute with cooked shrimp.
- Tomatoes: I recommend using fresh ripe vine tomatoes, Roma tomatoes or plum tomatoes for a sweeter taste. Or substitute with whole grape or cherry tomatoes.
- Onion
- Garlic
- Marinara Sauce: use a good quality one that you enjoy - this is important. Marinara sauce is a tomato sauce with herbs and aromatics cooked into it (it's not the same as crushed tomatoes or tomato purée).
- Heavy Cream (36% M.F.): or substitute with cooking cream (35% M.F.), whipping cream (30-35% M.F.), half-and-half or evaporated milk. For a dairy-free variation: substitute with homemade cashew cream (see FAQ section below on how to make this).
- Salt and Black Pepper
- Parmigiano Reggiano Cheese (optional): or substitute with parmesan cheese, grand Padano, pecorino cheese, or even shredded mozzarella cheese. For a dairy-free variation: omit the cheese.
- Dried Parsley Flakes (optional)
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- Use good quality marinara sauce that you enjoy as this is a key ingredient. It will make a huge difference to the taste of the sauce.
- Frozen or freshly made udon is strongly recommended as the texture is bouncier and chewier than the vacuumed sealed shelf-stable kind.
- Don't over soak or overcook the udon noodles as they can become soggy quickly.
- Render out the bacon fat and remove most of it so the sauce is less greasy.
- Allow the sauce to come to a boil to thicken before adding in the noodles.
Instructions
Below are step-by-step instructions on how to make creamy rose bacon udon:
- In a large bowl, soak udon noodles in boiling water for about 30 seconds, just until loosened. Strain and set aside.
- Heat a large pan on medium heat, fry bacon until cooked and slightly browned on the edges, about 4-5 minutes. Transfer the cooked bacon to a plate, draining off any excess grease. Leave about 1 teaspoon of bacon grease in the pan and discard the rest.
- Sauté garlic and onions until slightly softened, about 1 minute. Add chopped tomatoes and fry until softened, about 2-3 minutes.
- Add marinara sauce and heavy cream and mix until combined. Let the sauce naturally come to a boil on medium heat to slightly thicken.
- Add udon and bacon; toss to coat evenly. Transfer to a large serving plate.
- Garnish with Parmigiano and dried parsley as needed. Season to taste with salt and pepper. Enjoy!
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or on the stovetop until hot throughout.
- Freezer friendly? I don't recommend freezing creamy rose bacon udon or the noodles will go soggy.
Pairing Suggestions
Rose bacon udon serves well with:
- starters like fresh salad with Italian dressing, Caesar salad, or antipasto salad, calamari, garlic bread, bruschetta, or Italian wedding soup.
- pizza, pasta or risotto.
- Sautéed or grilled vegetables.
- Italian meatballs
- stuffed mushrooms
- baked Italian eggplant.
FAQ
Creamy rose bacon udon can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot.
This dish can be made dairy-free by omitting the cheese and substituting the heavy cream with homemade cashew cream. To make cashew cream, soak ½ cup raw cashews in 1 cup hot boiling water in a blender for 5 minutes and then blend until smooth.
Udon noodles are not gluten-free because they're made of wheat flour, which contains gluten. However, some brands sell gluten-free udon noodles if you search online.
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📖 Recipe
Easy 20-min. Creamy Rose Bacon Udon
Ingredients
- 1 lb udon noodles frozen kind, or see below Notes for substitutes
- ½ lb bacon chopped into 1-inch pieces, or see below Notes for substitutes
- 1 ½ cups tomatoes chopped into wedges (ideally vine, roma or plum tomatoes)
- ½ small onion thinly sliced
- 1 cup marinara sauce
- 1 cup heavy cream or see below Notes for substitutes
- 3 garlic cloves thinly sliced
- salt to taste
- black pepper to taste
- Parmigiano Reggiano freshly grated for optional garnish, or see below Notes for substitutes
- Dried Parsley flakes optional garnish
Instructions
- In a large bowl, soak udon noodles in boiling water for about 30 seconds or just until loosened. Strain and set aside.
- Heat a large pan on medium heat, fry bacon until cooked and slightly browned on the edges, about 4-5 minutes. Transfer the cooked bacon to a plate, draining off any excess grease. Leave about 1 teaspoon of bacon grease in the pan and discard the rest.
- Sauté garlic and onions until slightly softened, about 1 minute. Add chopped tomatoes and fry until softened, about 2-3 minutes.
- Add marinara sauce and heavy cream and mix until combined. Let the sauce naturally come to a boil on medium heat to slightly thicken.
- Add udon and bacon; toss to coat evenly. Transfer to a large serving plate.
- Garnish with Parmigiano and dried parsley as needed. Season to taste with salt and pepper. Enjoy!
Notes
Substitutes for Frozen Udon Noodles
- freshly made udon and prepare to package directions.
- vacuum sealed shelf-stable udon, but these are less chewy.
- cooked pasta of your choice
Substitutes for Bacon
- turkey bacon
- pancetta or guanciale
- Italian sausage or bratwurst
- cooked shrimp
Substitutes for Parmigiano-Reggiano Cheese
- grand Padano cheese
- pecorino cheese
- parmesan cheese
- shredded mozzarella cheese
- or omit for a dairy-free version
Substitutes for Heavy Cream
- cooking cream
- whipping cream
- half-and-half
- evaporated milk
- dairy-free version: substitute with homemade cashew cream. To make cashew cream: soak ½ cup raw cashews with hot boiling water for 5 minutes and blend in a blender until smooth.
Lisa Lian Toner
Dish is beyond delicious and enjoyable to make!
Christie Lai
Thrilled to read this! Thanks for making my recipe and for the positive review!
Mariam
Wow this was so creamy, tasty and smoky because of the bacon! Such an easy dish.