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Simple Spicy and Creamy Udon Miso Carbonara

spicy creamy miso carbonara

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This amazing Simple Spicy and Creamy Udon Miso Carbonara will have you saying, “Wait, that’s good!” It is spicy, creamy, and so delicious you won’t put it down. Top this off with some furikake or bonito flakes and enjoy this twist on Italian Carbonara.

What is Carbonara?

spicy creamy miso carbonara

Carbonara is an Italian pasta that originated in Rome. It is made with eggs, cheese, cured pork, and black pepper.

This is typically made with Parmigiano Reggiano (Parmesean) and/or Pecorino Romano as the cheese. As well as, guanciale or pancetta as the meat. Traditionally, Spaghetti is used, however, I have seen fettuccine, linguine, and bucatini used as well.

With the miso carbonara, I will stick to the basics of carbonara and adding a bit of a twist to it! Firstly, I will be adding miso paste that adds a bit of a delicious saltiness to the sauce. I will also be adding spicy gochujang for the added spiciness and flavor. Lastly, I swapped out the pasta for jumbo udon noodles. This adds a large chewy noodle that the sauce perfectly adheres to and tastes amazing.

Ingredients

  • Large eggs: Eggs are key to Carbonara. It is not a Carbonara without eggs. I recommend farm fresh eggs if you are able to since it adds a richer and deeper flavor. If not, any large eggs will do!
  • Egg Yolk: Separate the egg whites and the yolk of one egg. My favorite method is to separate the whites and the yolk is to let the whites drip through my fingers, leaving the yolk in my hand.
  • Parmigiano Reggiano: Also known as the “King of Cheese,” which is not to be mistaken for Parmesan. This is a sharp cheese that has some fruity and nutty notes, as well as some salt crystals within the cheese due to the aging process. Feel free to change up the cheese to Pecarino Romano or a mixture of both!
  • Ground Black Pepper: Great for adding some flavor and spice. I highly recommend fresh grounded black pepper.
  • Miso Paste: Now here’s one of the twists. Miso Paste adds a salty and umami flavor to this dish that you have to try it out. This single ingredient elevates this dish to the next level.
  • Gochujang: Want to up your spice game? Add just a tablespoon of Gochujang to your sauce and this will compliment that Miso Paste perfectly. Feel free to add a bit of water to make it more smooth before adding it to the sauce.
  • Extra Virgin Olive Oil: If your sauce is a little thick to your liking, which will typically happen, then add a teaspoon of Extra Virgin Olive Oil at a time to make your sauce saucy.
  • Pancetta: If you are not able to obtain Pancetta from a grocery store near you. You can definitely use thick cut bacon instead. Guanciale is also an amazing substitute that most people would prefer if you can get your hand on.
  • Jumbo Udon Noodles: This dish pairs perfectly with Udon Noodles. It’s thick, chewy, and best for slurping. Of course, you are welcome to using any type of pasta or noodles for this. If you cannot find it you may use the Udon Noodles from this instant noodle bowl.
  • Noodle Water: Make sure you save the noodle water! This will help with getting your sauce to the right consistency.
  • Furikake: This is meant for garnishing your dish once it is finished. This adds a beautiful seasoning that has a bit of nutty and salty flavors.
  • Bonito Flakes: If you want an umami boost, add some Bonito Flakes and watch it dance! Bonito Flakes are so thin that the residual heat will make it move. Making it look like it is dancing.

Directions

Prepare Carbonara Sauce

  1. Add eggs. In a mixing bowl, add two whole eggs and add a single yolk. To separate the egg yolk, I prefer to let the whites run through my fingers and drip into a bowl underneath. Use the extra whites for a healthier breakfast!
  2. Grate cheese. Grate about 3 oz of Parmigiano Reggiano and add to the bowl. If you bought Parmigiano Reggiano or Pecarino Romano, you will need to grate them. I recommend not using per-grated Parmesan since it has preservatives that won’t melt as nicely as freshly grated.
  3. Add Miso Paste and Gochujang. Scoop about 1 tablespoon each of the Miso Paste and Gochujang into the bowl. If you would like it less spicy you can always get a milder Gochujang or use less! If it is too salty then add a little bit less Miso Paste.
  4. Add freshly Ground Black Pepper. Add about a half teaspoon of Black Pepper.
  5. Whisk Sauce. Whisk together the Carbonara sauce until it is homogeneous. If it is a little too thick then add about a teaspoon of Olive Oil at a time to thin it out.

Making Carbonara

  1. Cook Pancetta. In a large pot, add your diced pancetta on medium-high heat and cook for 3-5 minutes, stir occasionally. If you were able to get a large cut of pancetta then cut into 1/2 inch cubes. You will need about 4 oz.
  2. Boil Water. Pour in about 4 quarts of water and bring it up to a roaring boil.
  3. Remove Pancetta. Once pancetta is finished cooking, use a wooden spoon to fish out the pancetta and pour excess fat into a heat proof cup or bowl. Reserve at least 2-3 tablespoon of fat.
  4. Remove Pancetta. Once pancetta is finished cooking, pour the excess fat into a heat proof cup or bowl. Reserve at least 2 – 3 tablespoon of fat in the pan.
  5. Cook Noodles. Once water is boiling, gently place udon noodles in water. Cook for 2 – 3 minutes. When close to finished, reserve ½ cup of noodle water.
  6. Extract Noodles. Use a pair of tongs to extract the noodles and place it in the pan with the pancetta and mix thoroughly.
  7. Add Carbonara Sauce. Now add your Carbonara Sauce and mix together vigorously.
  8. Add Noodle Water. Add 1/4 cup of the water you used to cook the noodles. Mix vigorously, if sauce is still too thick then add more water until you have the right consistency. Mix until sauce is creamy and coats all the noodles.
  9. Garnish your Carbonara. Add Furikake and optionally Bonito flakes for garnish!

Tips and Tricks

  • Don’t drain the noodles through a colander. Instead use a pair of tongs and extract the noodles into the pan. You do not want to throw away the water until your sauce is finished.
  • Once you are adding the noodles to the pan, be quick and make sure your Carbonara sauce is prepared already. You need the residual heat in order for the sauce to cook. Remember you the sauce has raw eggs.
  • Make sure you turn off the heat once adding the noodles as well. You do not want to overcook the sauce, otherwise it will become scrambled eggs.

Storage

  • Refrigerator: Store in an air tight container and store in a refrigerator for 2-3 days.
  • Freezer: Place in a vacuum sealed bag and freeze up to 3 months.

Reheating Instructions

  • In a non-stick pan, add a bit of oil and heat it up on low. Cook for 7-8 minutes, stir occasionally.
spicy creamy miso carbonara

Miso Carbonara

4.34 from 3 votes
Course: Salad
Cuisine: Italian, Japanese, Korean
Keyword: Carbonara, Italian, Japanese, Miso, Miso Carbonara, Pasta
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4 people
Calories: 393kcal
Author: Kevin Bui
This amazing Simple Spicy and Creamy Udon Miso Carbonara will have you saying, "Wait, that's good!" It is spicy, creamy, and so delicious you won't put it down. Top this off with some furikake or bonito flakes and enjoy this twist on Italian Carbonara.
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Ingredients 

Instructions

  • Prepare Carbonara Sauce. In a large mixing bowl whisk 2 large eggs, 1 egg yolk, 3 oz Parmigiano Reggiano, ½ ground black pepper, 1 tablespoon miso paste, 1 tablespoon gochujang.
  • Cook Pancetta. In a large pot, add diced pancetta on medium-high heat. Cook for 3 – 5 minutes. Stir Occasionally.
  • Boil Water. While pancetta is cooking, bring 4 quarts of water to a roaring boil.
  • Remove Pancetta. Once pancetta is finished cooking, pour the excess fat into a heat proof cup or bowl. Reserve at least 2 – 3 tablespoon of fat in the pan.
  • Cook Noodles. Once water is boiling, gently place udon noodles in water. Cook for 2 – 3 minutes. When close to finished, reserve ½ cup of noodle water.
  • Extract Noodles. Use a pair of tongs to extract the noodles and place it in the pan with the pancetta and mix thoroughly.
  • Add Carbonara Sauce. Now add your carbonara sauce and mix together. Be careful not to break the udon noodles.
  • Add Noodle Water. Add ¼ cup of the noodle water. Mix into sauce and if it is still too thick add the other ¼ cup of water. Mix until each noodle is coated and sauce is creamy.
  • Garnish Carbonara. Use furikake and bonito flakes as garnish.

Video

Nutrition Facts
Miso Carbonara
Serving Size
 
187 g
Amount per Serving
Calories
393
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
7.9
g
49
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2.9
g
Monounsaturated Fat
 
7.8
g
Cholesterol
 
174.7
mg
58
%
Sodium
 
803.5
mg
35
%
Carbohydrates
 
32.4
g
11
%
Fiber
 
2.5
g
10
%
Sugar
 
1.2
g
1
%
Protein
 
17.6
g
35
%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Hey! I understand this is sort of off-topic however I needed to ask. Does building a well-established blog like yours take a large amount of work? I am completely new to operating a blog however I do write in my diary daily. I’d like to start a blog so I can share my own experience and thoughts online. Please let me know if you have any recommendations or tips for new aspiring bloggers. Thankyou!

    1. Kevin Bui says:

      Hello Shoya!
      I really appreciate you saying this is well-established. I’ve only been doing this for a few months and that brings me a lot of joy.
      It depends on what you want to do with your blog. For me, I want to share the recipes I learn with others and be able to connect with people who also love food.
      I definitely encourage you to start your own blog! This blog is also more or less a diary for myself and to show my work.
      My best tips for you would be to create a self-hosted website if you start one.This is because if you do want to monetize your blog one day, you’ll need it to be self-hosted.
      If you want to know more feel free to email me at waitthatsgood@gmail.com.

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