Japanese-Inspired Miso Carbonara Udon
By Tiffy Cooks
Make this decadent Japanese-Inspired Miso Carbonara Udon. This restaurant-quality copycat recipe inspired by one of my favorite udon restaurants in LA. It’s cozy, creamy, and packed with umami from miso, crispy guanciale, Parmesan cheese, and a bold mix of black and Sichuan peppercorns. The chewy udon noodles soak up all that flavor, and the whole dish comes together in about 20 minutes. If you’re looking for a fun, restaurant-quality dinner with a Japanese twist, this one’s perfect for date night or a treat-yourself kind of evening.
Ingredients
- 200 g guanciale or pancetta, sliced
- 4 egg yolks
- 1 cup Parmesan Cheese grated
- 1 tsp Black Peppercorn
- 1 tsp Sichuan peppercorns
- 2 tbsp miso paste white or red
- 4 Servings Udon noodles fresh or frozen
Instructions
- In a pan over medium heat, sauté the 200 g guanciale for 5–6 minutes until golden and crispy. Remove from heat and set aside, reserving about 2 tablespoons of the rendered fat.
- In a dry pan, lightly toast the 1 tsp Black Peppercorn and 1 tsp Sichuan peppercorns until fragrant. Let cool slightly, then grind into a coarse powder.
- In a large bowl, combine 4 egg yolks, 1 cup Parmesan Cheese, ground pepper mix, 2 tbsp miso paste, and the reserved guanciale oil. Mix until smooth.
- Boil the 4 Servings Udon noodles according to package instructions. Drain well.
- Add the hot noodles and crispy guanciale to the bowl with the sauce. Toss quickly to coat the noodles, letting the heat cook the sauce gently into a creamy consistency.
- Divide into 4 bowls, top with extra Parmesan and freshly ground pepper if desired.
Nutrition
Calories: 546kcalCarbohydrates: 8gProtein: 17gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 270mgSodium: 1204mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 495IUCalcium: 259mgIron: 1mg
