Udon Carbonara. A delicious, creamy dish with an asian twist on a classic Italian dish. Filling and totally indulgent. This dish only takes 20 minutes to make!
This dish with a twist comes from Japan. But the sauce idea is from Italy. The Japanese just replaced the noodles with Udon, which a is a popular noodle.
It is very filling thanks to the thick Udon noodles and the sauce is so creamy and rich thanks to the bacon and egg.
My Japanese udon carbonara recipe is very easy to make but just make read my tips below on how to make it well!
Other Recipes You May Like!
Stir Fried Vegetable Tofu Udon
Mushroom Udon Noodles
For this recipe
You will need for my udon carbonara recipe:
- 4 frozen udon cakes
- 4 eggs
- 1.5 cups bacon or pancetta, chopped
- 2 teaspoon garlic, minced
- ½ cup Parmigiano Reggiano, grated
- Salt to taste
- Optional: seasoned seaweed cut into strips
Tips for making creamy udon carbonara
- Have all your ingredients prepared and ready to go! This will make it easier on your and also ensure that your noodles don't go soggy from cooking for too long
- Do not boil your udon noodles. Even if they're from frozen. Just blanch them in hot boiling water to loosen and that's it. Strain immediately. As they will still cook in the pan.
- Whisk your cheese and garlic into your eggs
- When adding the egg sauce into your udon noodles, remove the udon noodles off the heat. In fact, allow it to cool a bit before pouring the sauce and then mix quickly. The reason for this is to prevent the eggs from solidifying and not remaining as a liquid sauce.
Where can I buy some of these ingredients?
Udon Noodles. I recommend the frozen kind for best taste. These can be found in the frozen aisle of any asian grocer.
Seasoned seaweed. Most asian grocers.
Give it a try!
Well I hope you give my Udon Carbonara recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Made this recipe and loved it?
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Easy Udon Carbonara (20-min. Recipe)
- 1000 gram frozen udon noodles
- 4 eggs whisked
- 1.5 cups bacon or pancetta chopped
- 2 teaspoon garlic
- ½ cup parmigiano reggiano grated
- ¼ cup water
- Salt to taste
- roasted seasoned seaweed strips cut into fine strips, optional
- In a small bowl whisk together eggs, cheese, garlic.
- In a pot with hot boiling water, blanch your frozen food on noodles until they have loosened. Do not boil. Strain immediately.
- In a nonstick pan, fry your bacon bits until crispy and the fat has been rendered off. Scoop out your bacon and set aside. Pour the remaining oil into a bowl to compost later.
- Into the same pan toss in udon noodles. Add a splash of water to loosen them. Add bacon back in. Cook until noodles begin to steam.
- Remove noodles off heat. Wait about a minute for the noodles to cool down. Then pour in your egg sauce and quickly mix so the eggs do not cook. Season with salt to taste.
- Quickly transfer to your serving plate. Garnish with seasoned seaweed strips.
Tasia ~ two sugar bugs
Carbonara is one of our favorite meals! Using udon noodles is such a fun twist. Looking forward to giving it a try!
This looks so delicious! I love Italian food, and the udon noodles give this recipe a fun twist!
I can't wait to try it
Heidi | The Frugal Girls
I am a huge fan of anything noodles and I am loving the savory flavors of bacon in this recipe. Plus with just 6 ingredients, it'll be so easy shopping for ingredients!
I love this dish because of those huge fat noodles!! I can never find them in the stores here!
I love the way how you bring different cuisines here and share It with us. It's inspiring to see you give alternative choices to make it vegan. I love noodles and this recipe can easily make a hearty dinner.
This is such a good idea Christie! Carbonara is delicious but with udon noodles it would be NEXT level!
Awesome recipe! I love carbonara but never tasted sooo good! Very simple to make and doesn’t take long at all. The noodles soften nicely under the sauce. Will be making it again.
Thanks Andi! I'm so glad you enjoyed it and how it took little time to make 🙂 Appreciate you making my recipe and have a great day!
One of the best udon carbonaras I've ever had. So easy and delicious.
Just made this recipe 😋😋 It came together so fast and easy ! I substitute bacon with left over roast from the holidays and it was delicious !
Thank you so much for your kind comment, Helene! I am so glad you enjoyed it with your roast! Have a wonderful day!
Why do you prefer frozen udon noodles? Would fresh ones be better?
I prefer frozen as they have a very chewy but soft texture - better than shelf-stable vacuumed sealed kind. The vacuumed-sealed versions break easily as well. If you're able to find the refrigerated fresh kind, please feel free to use that instead.