This recipe for weeknight udon carbonara might just be my favorite carb yet. If you’ve not had any experience with them, udon noodles are a thick wheat noodle used in a lot of japanese cooking. They are the ABSOLUTE best. Thick and chewy, they are the perfect noodle for soups and now this carbonara. Carbonara is an italian dish made with pancetta and a sauce of pasta water, egg and cheese. It’s basically breakfast pasta. I created a not-so authentic recipe (SEE I said it’s not authentic, so don’t come for me) but it is absolutely delicious. Crispy bacon, parmesan cheese, and these delicious noodles. It’s the perfect comfort food for a cold night and only takes about 20 minutes to throw together! Bon appetit, y’all!
This is one of my favorite go-to noodle dishes. Adding the udon noodles to an otherwise Italian recipe makes such a difference!
- 1 lb. fresh udon noodles
- 6 strips thick cut bacon, diced
- 2 tablespoons butter
- 1 teaspoon freshly ground black pepper
- 2 eggs
- 2 egg yolks
- 1/2 cup heavy cream
- 2/3 cup freshly grated parmesan
- minced chives or green onions, for topping
- kosher salt to taste
- In a large skillet, cook the bacon over medium-low heat until the bacon is crispy. Remove the bacon from the pan and transfer to a plate. Drain all but 1 tablespoon of the bacon fat. Add the butter and pepper to the pan and cook over medium heat for 1 minute.
- Cook the udon noodles in a pot of boiling water, according to package directions, about 3-5 minutes. Reserve 1/4 cup of the water. Drain the noodles and add to the pan while still hot. In a small bowl, whisk together the eggs, yolks, heavy cream, and cheese. Pour into the pan over the noodles, and stir constantly over medium-low heat, until the sauce is warmed through. If the sauce is very thick, add the reserved noodle water. Return the bacon to the pan and season to taste with salt. Serve immediately topped with chives or green onions and extra parmesan.
Keywords: weeknight meals, easy recipes