📝 About This Recipe
This exquisite Wafu-Pasta fusion marries the soul-warming chew of Japanese Sanuki udon with the decadent, velvety richness of a classic Roman carbonara. By incorporating white miso and toasted nori, we elevate the traditional egg-and-cheese emulsion into a complex umami masterpiece. It is the ultimate comfort dish that honors Italian technique while celebrating the bold, savory profiles of Japanese home cooking.
🥗 Ingredients
The Noodles
- 2 bricks Frozen Sanuki Udon (preferred for their superior chewy texture)
The Carbonara Base
- 4 ounces Pancetta (diced into small cubes; guanciale or thick-cut bacon also works)
- 3 Large Egg Yolks (at room temperature for better emulsion)
- 1 Whole Large Egg (at room temperature)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1/4 cup Pecorino Romano (finely grated)
- 1 tablespoon White Miso Paste (adds a deep savory sweetness)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1 teaspoon Black Pepper (freshly cracked)
Aromatics and Finish
- 2 cloves Garlic (finely minced)
- 1 tablespoon Unsalted Butter
- 2 stalks Scallions (thinly sliced on a bias)
- 1 tablespoon Kizami Nori (shredded dried seaweed for garnish)
- 1 teaspoon Toasted Sesame Seeds (or Furikake seasoning)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for a hint of heat)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Do not salt the water as heavily as you would for pasta, as the miso, cheese, and pancetta provide ample salinity.
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2
In a medium mixing bowl, whisk together the 3 egg yolks, 1 whole egg, grated Parmigiano-Reggiano, Pecorino Romano, and the white miso paste until a thick, pale paste forms.
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3
Slowly whisk the heavy cream (if using) and the freshly cracked black pepper into the egg mixture until smooth. Set aside.
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4
Place the diced pancetta in a large cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat has rendered and the pancetta is golden and crispy (about 6-8 minutes).
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5
Once the pancetta is crisp, add the minced garlic and the tablespoon of butter to the skillet. Sauté for 1 minute until the garlic is fragrant but not browned.
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6
Drop the frozen udon bricks into the boiling water. Use chopsticks to gently loosen the noodles as they thaw. Cook for only 2-3 minutes, or until just tender—do not overcook.
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7
Before draining, carefully ladel out about 1/2 cup of the starchy noodle cooking water and set it aside.
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8
Drain the udon and immediately add them to the skillet with the pancetta and garlic. Toss over medium-low heat for 30 seconds to coat the noodles in the rendered fat.
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9
Remove the skillet from the heat entirely. This is crucial to prevent the eggs from scrambling.
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10
Pour the egg and cheese mixture over the noodles. Using tongs or chopsticks, toss vigorously and constantly while adding the reserved noodle water a tablespoon at a time.
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11
Continue tossing until the residual heat creates a creamy, glossy sauce that clings to every strand of the udon. If it looks too thick, add a splash more noodle water.
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12
Divide the udon between two warmed bowls. Garnish generously with sliced scallions, kizami nori, sesame seeds, and a dusting of Shichimi Togarashi.
💡 Chef's Tips
Always use frozen Sanuki udon rather than shelf-stable vacuum-packed ones; the frozen variety has a vastly superior 'mochi-mochi' (chewy) texture. Ensure your eggs are at room temperature to prevent the sauce from breaking when it hits the warm noodles. Temperature control is everything: never add the egg mixture while the pan is still on the active burner, or you will end up with scrambled eggs instead of a silky sauce. If the miso paste is too firm, whisk it with a teaspoon of warm water before adding it to the eggs to ensure it incorporates without lumps. Work quickly once the noodles are drained; the residual heat of the udon is what 'cooks' the sauce into a safe, thickened custard.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Junmai Ginjo sake to cut through the richness of the cheese. Serve alongside a simple cucumber sunomono (vinegar salad) to provide a refreshing acidic contrast. A side of steamed edamame with sea salt makes for a perfect light appetizer. For a drink pairing, a Japanese lager or a lightly peated highball works beautifully with the smoky pancetta. Add a soft-boiled 'Ajitama' (marinated ramen egg) on top for an extra layer of indulgence.