How to Make Udon Carbonara (Japanese-Italian Fusion Recipe)

3 days ago 14

Japanese Italian Fusion Pasta Weeknight Dinner One Pan Meal Easy Under 15 Minutes

Udon and carbonara are both famous noodle dishes, but what happens when you combine them? In this article, I’ll introduce a Japanese-Italian fusion dish: udon carbonara.

As you can see from the cover picture, it is made with udon noodles and carbonara sauce. Carbonara is one of the popular Italian pasta dishes known for its rich, creamy sauce with black pepper accents. So, what is the authentic Italian carbonara? Let me briefly explain about it.

The origin of carbonara is in Rome, Italy, and now the dish is widely known around the world, often adapted to local tastes. The ingredients used for authentic Italian carbonara are eggs (or egg yolks), guanciale (cured pork cheek) or pancetta (cured pork belly), cheese, commonly pecorino Romano, and black peppers.

However, in Japanese-style carbonara, heavy cream is often added to create a richer, more stable sauce and to make the dish easier to prepare. Heating the egg mixture in traditional Italian carbonara can be tricky if not done carefully; it can scramble instead of turning into a smooth sauce. By incorporating heavy cream or milk, Japanese variations avoid this issue and achieve a consistently creamy texture. Ingredients like bacon and Parmesan cheese, commonly found in Japanese kitchens, also give the dish a unique local flavor.

For udon carbonara, pre-boiled packaged udon noodles are typically used for their convenience, affordability, and quick cooking time. Frozen or refrigerated versions work best for easy meal prep.

For seasoning, dashi-based soy sauces like mentsuyu or shirodashi add umami and depth. I prefer shirodashi for its lighter color, which helps keep the sauce creamy and visually appealing.

You can also swap ingredients based on what you have. Spam works as a bacon substitute, while tofu or plant-based meat makes a healthier option. miso can replace shirodashi for a richer, umami-forward twist, turning the dish into “miso udon carbonara” (see step 8). And if you don’t have heavy cream, regular milk will still give you that comforting, creamy flavor.

The best thing about udon carbonara is the harmony between chewy udon noodles and the creamy carbonara sauce. The thick sauce coats the udon noodles well and the hearty meal will satisfy your stomach for sure! Additionally, the quick-and-easy preparation steps make it convenient to keep the ingredients in your fridge, saving you time and effort.

Udon really is a lifesaver when you're short on time. If you love udon, try these other comforting recipes as well: niku udon, yaki udon, nabeyaki udon, and curry udon.