Chewy udon noodles in a creamy rose tomato sauce with bacon, onions, garlic, fresh tomatoes and zucchini! This quick and easy creamy rose bacon udon is made with simple ingredients. A great main or meal for all the udon-lovers!
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Creamy rose bacon udon is an Asian-Italian fusion dish featuring chewy udon noodles in a creamy tomato sauce with pork bacon, zucchini, tomatoes and parmesan cheese!
The chewy texture of the silky noodles, savory bacon in a tomato cream sauce is heavenly and a spin-off of the classic rose tomato pasta with pancetta.
I love making this when I'm craving a comforting noodle dish. The best part is this rose sauce is alcohol free, making it enjoyable for all like kids! Classic 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!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Frozen Udon Noodles: these are thick wheat flour noodles that most Asian markets sell in the frozen section or substitute with freshly made udon noodles or cooked spaghetti noodles and prepare according to package directions. Avoid shelf-stable udon noodles in vacuum-sealed packaging, if possible, as they easily break apart and aren't as chewy.
- Bacon: or substitute with turkey bacon, ham, sausage, or pancetta.
- Tomatoes: I like using Roma tomatoes for a sweeter flavor but feel free to use any ripe tomatoes. Even cherry or grape tomatoes will work.
- Zucchini: green or yellow squash will work. Or substitute with sliced button mushrooms, broccoli or broccolini, or bell peppers.
- Onion
- Garlic
- Heavy Cream (36% M.F): or substitute with whipping cream (30-35% M.F.) or table cream (18% M.F.)
- Marinara Sauce: use a good quality one you enjoy. Marinara sauce is a tomato sauce with herbs and aromatics cooked into it.
- Salt
- Parmesan Cheese: or substitute with pecorino cheese.
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! Since this is the key ingredient it's important to use one that uses natural ingredients for best flavor.
- Frozen udon or freshly made udon is highly recommended! The texture is much bouncier and chewier than the vacuumed sealed shelf-stable kind.
- Don't over soak the udon noodles or they will become soggy.
- Render out some of the bacon fat so the fat flavors the rose sauce.
Instructions
Below are step-by-step instructions on how to make creamy rose bacon udon:
- In a large bowl, soak frozen udon cakes in hot boiling water just until loosened, about 30 seconds. Strain immediately. Set aside.
- Heat a large pan on medium high heat, cook bacon until some of the fat renders out, about 5 minutes.
- Toss in garlic and onions and cook until onions are translucent.
- Toss in diced zucchini and sliced tomatoes and fry until they soften.
- Pour in heavy cream with marinara sauce. Mix and simmer the sauce for 10 minutes over medium heat, uncovered. Stirring occasionally.
- Once the sauce has thickened, season with salt to taste.
- Toss in strained udon with the sauce and other ingredients. Remove off heat. Garnish with freshly grated parmesan cheese. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing creamy rose bacon udon or the noodles and vegetables will go soggy.
Pairing Suggestions
This dish serves well with:
- Starters like fresh salad with Italian dressing, Caesar salad, or antipasto salad, calamari, garlic bread, bruschetta, or Italian wedding soup
- Pizza or risotto
- Sautéed or grilled vegetables
- Italian meatballs
- Stuffed mushrooms
- Baked Italian eggplant
FAQ
Creamy rose bacon udon can be made up to 3-4 days in advance and stored into an airtight container in the fridge. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
This dish can be made dairy-free by omitting the parmesan 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
Quick & Easy Creamy Rose Bacon Udon
Ingredients
- 1.10 lb udon noodles frozen kind (or sub with freshly made udon)
- ½ lb bacon chopped
- 1 ½ cups tomatoes sliced into wedges
- 1 cup zucchini diced
- 1 cup marinara sauce
- ½ onion sliced thinly
- 3 cloves garlic sliced thinly
- 1 cup heavy cream or whipping cream (30-35% MF) table cream (18% MF)
- salt to taste
- 2 tablespoon parmesan cheese grated (or sub with pecorino cheese)
Instructions
- In a large bowl, soak frozen udon cakes in hot boiling water just until loosened, about 30 seconds. Strain immediately. Set aside.
- Heat a large pan on medium high heat, cook bacon until some of the fat renders out, about 5 minutes.
- Toss in garlic and onions and cook until onions are translucent.
- Toss in diced zucchini and sliced tomatoes and fry until they soften.
- Pour in heavy cream with marinara sauce. Mix and simmer the sauce for 10 minutes over medium heat, uncovered. Stirring occasionally.
- Once the sauce has thickened, season with salt to taste.
- Toss in strained udon with the sauce and other ingredients. Remove off heat. Garnish with freshly grated parmesan cheese. Enjoy!
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.