Easy 20-min. Creamy Rose Bacon Udon
Chewy udon noodles in a delicious creamy tomato sauce with bacon, tomatoes, onions and garlic! This easy 20-minute creamy rose bacon udon is made with simple ingredients. A great main or meal for all the udon-lovers!
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.
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Nutrition
Calories: 2274kcal | Carbohydrates: 170g | Protein: 40g | Fat: 163g | Saturated Fat: 72g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 62g | Cholesterol: 244mg | Sodium: 3520mg | Potassium: 796mg | Fiber: 16g | Sugar: 32g | Vitamin A: 3258IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 2mg