Carbonara Udon | Recipe
udon know what you’re missing
so you should make some.
Wafu pasta is a mix of western and Japanese cooking elements with western creamy textures combined with Asian umami flavors for a lighter, but flavor-packed velvety pasta. You can find it in many new and trendy restaurants throughout Asia. We love this mix of culture cooking because the pasta tends to be a bit lighter and funkier with highlighted seafood flavors from fish sauce, mentaiko or other ingredients. Food has the unique ability to bridge cultures and explore new ways to create a mixture of cultural cuisines and continue food culture to evolve, and wafu pasta is just one of the many new blends. And this dish is lactose free for all of our lactose intolerant friends!
ingredients:
salt + pepper to taste
ichimi togarashi
bacon or pancetta cut into sections
2 eggs - one whisked + one separated
1 cup milk - we used Lactaid
1 package udon noodles
1/2 cup shredded or grated mild white cheese — we used a vegan provolone
1/2 tbsp vegan butter — we used an olive oil based one
dash of fish sauce (or two dashes)
let’s cook:
Cook udon per package directions, rinse + set aside.
Heat a pan to medium low heat with 1/2 tbsp butter, add bacon in.
Once the bacon has crisped and browned add milk, whisked egg, cheese, and separated egg white.
Add a couple dashes of fish sauce, you can add to your liking, but don’t omit this! The fish sauce brings so much flavor + depth to the dishes creamy sauce even if you just add a little.
Add in cooked udon, mix in evenly.
Remove from heat and plate. Add egg yolk on top and top with ichimi togarashi + cracked pepper.
Mix the egg for a super, creamy, rich (lactose-free) pasta!!
