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    Home ยป Recipes ยป Asian

    Udon Carbonara

    Last Modified: November 23, 2021 - Published by: christieathome

    Jump to Recipe Jump to Video Print Recipe

    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!

    udon carbonara

    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!

    Udon Carbonara

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    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
    • ยฝ 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.

    Thanks for visiting my blog! If you enjoyed this creamy udon carbonara recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my udon noodle carbonara, I would greatly appreciate it ๐Ÿ™‚ Thanks so much!

    Take care,
    Christie

    Disclaimer: I am not sponsored by the companies listed in this blog.

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Easy Udon Carbonara (20-min. Recipe)

    christieathome
    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!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course dinner, lunch
    Cuisine Japanese
    Servings 4
    Calories per serving 1772 kcal

    Ingredients
      

    • 1000 gram frozen udon noodles
    • 4 eggs whisked
    • 1.5 cups bacon or pancetta chopped
    • 2 teaspoon garlic
    • ยฝ cup parmigiano reggiano grated
    • ยผ cup water
    • Salt to taste
    • roasted seasoned seaweed strips cut into fine strips, optional

    Instructions
     

    • 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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Medium Size Pot 2.4 Qt
    Steel Colander
    Large Non-Stick Pan
    Measuring Set
    Box Grater
    Nutrition
    Calories: 1772kcal | Carbohydrates: 169g | Protein: 48g | Fat: 102g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 3396mg | Potassium: 78mg | Fiber: 14g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg
    Course dinner, lunch
    Cuisine Japanese
    Keyword creamy udon carbonara, creamy udon carbonara recipe, japanese udon carbonara recipe, udon carbonara, udon carbonara recipe, udon noodle carbonara, udon noodles

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Tasia ~ two sugar bugs

      April 27, 2020 at 1:48 am

      5 stars
      Carbonara is one of our favorite meals! Using udon noodles is such a fun twist. Looking forward to giving it a try!

      Reply
    2. Julia Rees

      April 27, 2020 at 11:00 am

      5 stars
      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
      Julia x
      https://www.thevelvetrunway.com/

      Reply
    3. Heidi | The Frugal Girls

      April 27, 2020 at 4:49 pm

      5 stars
      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!

      Reply
    4. Rosemary

      April 30, 2020 at 5:25 pm

      5 stars
      I love this dish because of those huge fat noodles!! I can never find them in the stores here!

      Reply
    5. LetsCurry

      May 01, 2020 at 8:10 am

      5 stars
      Christie
      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.

      Reply
    6. Anna

      June 09, 2020 at 8:10 pm

      5 stars
      This is such a good idea Christie! Carbonara is delicious but with udon noodles it would be NEXT level!

      Reply
    7. Andi

      June 27, 2020 at 2:01 pm

      5 stars
      Awesome recipe! I love carbonara but never tasted sooo good! Very simple to make and doesnโ€™t take long at all. The noodles soften nicely under the sauce. Will be making it again.

      Reply
      • christieathome

        June 29, 2020 at 3:59 pm

        Thanks Andi! I'm so glad you enjoyed it and how it took little time to make ๐Ÿ™‚ Appreciate you making my recipe and have a great day!

        Reply
    8. Tracey

      September 04, 2020 at 8:17 pm

      5 stars
      One of the best udon carbonaras I've ever had. So easy and delicious.

      Reply
    9. Helene

      January 03, 2022 at 1:39 pm

      5 stars
      Just made this recipe ๐Ÿ˜‹๐Ÿ˜‹ It came together so fast and easy ! I substitute bacon with left over roast from the holidays and it was delicious !

      Reply
      • christieathome

        January 05, 2022 at 3:08 pm

        Thank you so much for your kind comment, Helene! I am so glad you enjoyed it with your roast! Have a wonderful day!

        Reply
    10. Rachael

      January 12, 2022 at 11:34 am

      Why do you prefer frozen udon noodles? Would fresh ones be better?

      Reply
      • christieathome

        January 12, 2022 at 5:28 pm

        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.

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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