Recipe: Miso Carbonara Udon

 
carbonara udon

If you have been to Marugame Monzo in LA then you will understand that this combination of flavors is amazing. I made this recipe with them as an inspiration. And if you have the patience, then definitely make your own udon because it’s so much better than packaged udon. Be sure to read the method ahead of time because this one is a little tricky!

Ingredients:

  • 3/4 cup heavy cream

  • 1.5 cup milk

  • 1 egg + 1 egg yolk

  • 2 tbsp butter

  • 1 tbsp flour

  • 6 slices of bacon

  • 2 cloves garlic

  • 1 tbsp cooking wine

  • 2 tbsp miso

  • 1 or 1.5 cup Parmesan

  • 1 tsp white pepper

  • salt + pepper

  • 1/4 cup hot pasta water

Method:

  1. Cook udon (enough for 2 people) and reserve the pasta water

  2. Melt butter on medium heat and mix in flour until smooth

  3. Add milk and heavy cream and bring tot a simmer

  4. Add miso and white pepper

  5. In a separate pan, cut bacon into 1/2 inch pieces and cook on medium high heat

  6. When bacon is nearing crispy, add in minced garlic and cook until bacon is desired crispiness

  7. Add bacon + garlic mixture and cooking wine to the sauce

  8. Let simmer 2 min

  9. Mix the Parmesan with the udon and hot pasta water

  10. Once cheese is smooth, add in the sauce mixture

  11. Cool for 10 min

  12. Beat the 1 egg + 1 egg yolk

  13. Mix in the egg to the udon

  14. Add salt + pepper + chili flakes to taste

Notes:

Okay this was the longest recipe ever and many notes are ahead.

  • We mix flour and butter together before adding milk to create a light roux. The flour will help to thicken the sauce, and mixing it with butter is easier than mixing it with anything else.

  • Parmesan cooks kind of weird so most carbonaras have you mix it in the pasta with pasta water. It just helps it get nice and smooth.

  • The eggs go in after the sauce is cooled a bit because we don’t want the eggs to cook too fast. Mixing eggs into mixtures that are too hot will result in chunks of cooked eggs floating in sauce. We want it to be nice and combined so the sauce should be hot enough so the egg will be safe to eat, but cool enough so it’s not going to cook fast. 10 min of cooling was right for me.

  • Fresh udon!! It makes a difference. I used the Morimoto recipe found here.

 
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