Creamy Miso Carbonara Udon Noodle
Servings 1
Ingredients
- 1/3 cup Parmigiano Reggiano, shredded
- 1 tbsp heavy cream
- 1 ea egg yolk
- 1 tsp miso paste
- 1 ea bacon, cut into 1/4 inch strips
- 1/2 tbsp olive oil, extra virgin
- 1 tbsp white wine
- 1 package frozen udon noodle
- kosher salt, to taste
- 1/2 ea green onion, chopped
- black pepper, to taste
Instructions
- Mix parmigiano reggiano, cream, egg yolk, and miso in a bowl. Set aside.
- Bring a large pot to boil for the noodle.
- Heat olive oil in a pan. Cook the bacon until crisp.
- Cook the udon noodle n the pot according to the instruction of the package
- Just right before udon noodle is ready, add white wine to the pan. Stir and reduce until the wine is almost gone. Turn off the heat. Add cooked hot udon noodle and the Parmigiano mixture to the pan. Stir to thicken the sauce. Adjust seasoning with salt.
- Serve it on a bowl topped with chopped green onion and black pepper.