Creamy Miso Carbonara Udon 🧀🍜 cook with me

We have two favorite cuisines. The first one you probably already know... yes, Asian food. But the second one is actually Italian, and I’m sure a lot of you agree. There’s just something about the way these two cuisines can work together so well. Carbonara is one of our forever favorites, and after making our udon carbonara, we had to try a miso version. Creamy, cheesy noodles with savory red miso, crispy pork belly, garlic, and a little Sichuan pepper for extra warmth. The result is cozy, rich, and just a little unexpected. So today we’re making miso carbonara udon. Grab some noodles and cook along with us, then let us know where you’re watching from in the comments. It’s always fun seeing how far these recipes travel. ❤️ Ingredients (for 2 bowls): • 200 g pork belly, diced into small cubes • 1/2 tsp green Sichuan peppercorns • 1/2 tsp black peppercorns • 40 g parmesan cheese • 2 tbsp red miso paste • 2 egg yolks • 2 packs wet udon noodles • 2 tbsp unsalted butter • 2 garlic cloves, minced • 2 tbsp starchy noodle water For serving: • Sliced scallion greens • Black sesame seeds • Chili oil Directions: 1. Grind the black and Sichuan peppercorns with a mortar and pestle. 2. Fry the diced pork belly in a pan over medium-high heat until golden and crispy. Remove from the pan and set aside. Spoon out any remaining pork fat and reserve it in a small bowl. 3. Cook the wet udon noodles according to the package instructions. Before draining, collect 2 tbsp of the starchy noodle water and set aside. 4. In a small bowl, combine the reserved pork fat, parmesan, ground black and Sichuan pepper, miso paste, egg yolks, and starchy noodle water. Mix until smooth. 5. Heat the butter over medium heat, add the minced garlic, and fry for 30 seconds. Turn off the heat, add the cooked udon noodles, and pour over the cheese sauce. Vigorously toss until every noodle is glossy and coated. 6. Serve the cheesy noodles in bowls and top with crispy pork belly, scallion greens, black sesame seeds, and chili oil. Timestamps: 0:00 preview 0:15 dicing the pork belly 0:43 making the miso carbonara sauce 2:08 frying the pork belly 2:53 cooking the noodles 3:49 tossing everything together 5:01 assembling the bowl 5:30 the final bowl