Udon Carbonara
This is the kind of cozy, repeat-worthy comfort food you make once and immediately want to make again. It’s simple, deeply flavorful, and perfect for slow evenings or sharing with people you love.
Watch Our Udon Carbonara Video Recipe
Prefer to watch the recipe on YouTube instead or just want something to follow along to?
Here is our step-by-step video recipe:
Easy Udon Carbonara Recipe
This creamy udon carbonara is surprisingly approachable and perfect for a cozy solo dinner, date night, or a low-effort meal that still feels thoughtful. After whisking together a glossy parmesan egg sauce, crisping soy-glazed pork belly, and layering everything over chewy udon, the result is a silky, peppery, savory bowl that feels restaurant-quality but is made entirely at home.
Ingredients for Udon Carbonara
- Pork belly slices: Adds rich, crispy, savory bites that stand in for the classic cured pork in carbonara. You can substitute thick-cut bacon if you want a similar salty, fatty texture.
- Light soy sauce: Gives the pork belly a deep savory glaze and a little umami.
- Dark brown sugar: Helps the pork belly caramelize and balances the soy sauce. You can substitute honey, maple syrup or crushed rock sugar for a similar slow caramelization.
- Garlic cloves: Add warmth and sharpness to both the sauce and the pork belly.
- Egg yolks: Create the creamy base of the carbonara sauce and add richness on top.
- Parmesan: Adds salty, nutty flavor and helps thicken the sauce. You can substitute pecorino romano for a sharper, saltier finish.
- Ground black pepper: Brings classic carbonara heat and cuts through the richness. I freshly ground my black pepper for a more intense flavor.
- Cream: Makes the sauce smoother and more forgiving. You can substitute half-and-half for a lighter sauce, though it will be a little less rich.
- Water: Loosens the pork glaze so it can reduce around the meat.
- Wet udon noodles: Bring a chewy, bouncy texture that makes the bowl feel cozy and substantial. You can substitute linguine or dried udon noodles if you want a more classic carbonara texture.
- Butter: Adds a glossy, rich finish when served on top. You can omit it if you want to go easy on the calories.
How to Make Udon Carbonara
Step 1: In a bowl at room temperature, combine 3 egg yolks, 50g grated parmesan, 1 minced garlic clove, 1 tsp ground black pepper, and 4 tbsp cream. Whisk for 1 to 2 minutes, until the sauce looks glossy, smooth, and thick enough to coat the whisk.
Step 2: Slice the pork belly into thin, bite-sized ½-inch pieces. Keep the pieces similar in size so they brown evenly once they hit the pan.
Step 3: Set a pan over medium heat. Fry the pork belly pieces for about 3 minutes on each side, until the edges are golden, the fat has started to render, and the surface looks lightly browned.
Step 4: Keep the pan over medium heat. Add 2 tbsp light soy sauce, ½ tbsp brown sugar, and 50ml, about ¼ cup, water. Fry for 5 to 7 more minutes, stirring as the liquid reduces, until the water has almost completely evaporated and the pork belly looks glossy, crispy at the edges, and still tender. In the last minute, add 2 minced garlic cloves and fry for 1 more minute, just until fragrant.
Step 5: Cook the wet udon noodles according to the package instructions, then strain. The noodles should be hot, chewy, and separated, with no excess water pooling around them.
Step 6: To serve, spoon a layer of the cheese sauce into the bottom of each bowl. Add the hot udon noodles, then top with the crispy pork belly, 1 tsp ground black pepper, 2 egg yolks, 50g grated parmesan, and 2 tbsp butter. The heat from the noodles and pork should gently soften the sauce and toppings as you mix everything together.
Substitute Pork Belly with Thick-Cut Bacon
Pork belly is the key ingredient because it gives the dish its crispy, rich, savory base. Thick-cut bacon works well because it has a similar balance of fat, salt, and crisp edges.
Cut it into bite-sized pieces before cooking, then fry it over medium heat until browned. Because bacon is usually saltier and often thinner than pork belly, it may cook a little faster and the final bowl will taste smokier and more cured.
Tips for Making Udon Carbonara
Tip 1: Use hot noodles for serving. They help loosen the cheese sauce and make the bowl feel creamy without needing extra cooking.
Tip 2: Let the sauce reduce until glossy. The sauce should cling to the meat, not sit watery in the pan.
Make-Ahead Instructions
You can make the cheese sauce up to 1 day in advance and store it covered in the refrigerator. The pork belly can also be cooked a few hours ahead, then gently rewarmed before serving. The flavor of the pork becomes a little deeper as the soy, sugar, garlic, and rendered fat settle together, though the edges will be crispiest when freshly cooked.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will absorb some of the sauce as they sit, and the pork belly will soften instead of staying crisp. For best texture, store extra toppings like egg yolks, parmesan, and butter separately when possible.
Freezing Instructions
Freezing is not recommended for the fully assembled bowls because the egg-based sauce can turn grainy and the udon may become soft after thawing. If needed, freeze only the cooked pork belly in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan until warm and lightly crisp again.
Reheating Instructions
Reheat leftovers gently in a pan over low heat, stirring often so the egg-based sauce does not scramble. Add a splash of water if the noodles look dry. To restore some texture to the pork belly, reheat it separately over medium heat or in the airfryer for a few minutes before adding it back to the bowl.
Serving Suggestions
Serve udon carbonara as a cozy dinner on its own. A little extra parmesan and black pepper on top keeps the bowl feeling finished. It works well for a quiet weeknight dinner, date night at home, or a small dinner where you want something comforting without a long prep list.
Print
Udon Carbonara
Carbonara… but with udon noodles and crispy pork belly. Trust me, it works. This is hands down one of the most comforting, and unexpectedly delicious things I’ve made all year.
It’s creamy, cheesy, peppery and with that rich umami punch from soy-glazed pork belly. A little East, a little West, and 100% addictive.
Perfect for date night, a cozy solo dinner, or if you just want to impress someone with minimal effort. You’ll never look at carbonara (or udon) the same again
- Total Time: 25 minutes
- Yield: 2 bowls 1x
Ingredients
For the pork belly:
- 300g pork belly slices, cut into ½-inch pieces
- 2 tbsp light soy sauce
- ½ tbsp brown sugar
- 2 garlic cloves, minced
For the carbonara sauce:
- 3 egg yolks
- 50g parmesan, grated
- 1 garlic clove, minced
- 1 tsp ground black pepper
- 4 tbsp cream
- 50ml, about ¼ cup, water
For the noodles and toppings:
- 2 packs wet udon noodles, cooked according to package instructions
- 50g parmesan, grated
- 2 tbsp butter
- 2 egg yolks
- 1 tsp ground black pepper
Instructions
- In a bowl, whisk together the carbonara sauce ingredients: egg yolks, parmesan, minced garlic, black pepper, and cream until glossy.
- Cut the pork belly into ½-inch bite-sized pieces.
- Fry the pork belly over medium heat for about 3 minutes per side, until golden and lightly browned.
- Add light soy sauce, brown sugar, and water. Fry for 5 to 7 minutes, until the liquid has almost evaporated and the pork is crispy but tender. Add the minced garlic in the last minute and fry for 1 more minute.
- Cook the udon noodles according to the package instructions, then strain.
- Add cheese sauce to the bottom of each bowl. Top with udon noodles, crispy pork belly, black pepper, egg yolks, parmesan, and butter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
