Miso Udon Carbonara with Spam
There’s nothing quite like annoying purists with your cooking - and this miso carbonara with udon and spam does exactly that.
Born out of a lack of guanciale and a pantry raid, this recipe is loud, proud, and unapologetically fusion.
It's comfort food meets chaos, in the best way.
Hey, I'm Verna!
About this recipe
Miso x Udon x Carbonara?
This dish is a cheeky, delicious take on Italian carbonara, made with Asian pantry staples.
Traditional carbonara relies on guanciale, pecorino, egg yolks and black pepper - but here, we’ve taken the spirit of that dish and given it a bold twist.
The best part? This fusion pasta is quick and easy, making it perfect for weeknights, fridge raids, or when you want to stir the pot (literally and metaphorically).
Whether you’re a carbonara connoisseur or just here for a good time, this one's got your name on it.
All About The Fusion
To make it extra special, instead of guanciale or pancetta, we’re using crispy spam for a salty, savoury crunch.
And instead of spaghetti? Chewy, glorious udon noodles bring that irresistible slurp factor.
The carbonara sauce is everything you’d expect - egg yolks, grated cheese, a generous hit of cracked black pepper - but elevated with a teaspoon of miso paste for extra umami depth.
A bit of noodle water ties it all together, creating a glossy, creamy sauce that clings to each strand of noodle.
Why You’ll Love This Recipe
- Fusion That Actually Works – Miso + egg yolk + cheese = unstoppable umami force.
- Minimal Ingredients, Maximum Flavour – Spam, udon, and pantry staples make this both clever and delicious.
- Quick Comfort Food – Ready in 20 minutes with the kind of satisfaction only carbs and fat can provide.
- Unapologetically Bold – Not for the faint of heart (or traditionalists).
Ingredients
- 150g fresh or frozen udon noodles
- 100g spam, diced
- 2 egg yolks (plus 1 extra for serving, optional)
- 30g Parmesan cheese, grated
- 1 tsp white miso paste
- Freshly cracked black pepper
- 1 shallot, finely chopped (optional)
- 1 clove garlic, minced (optional)
- 50ml reserved udon noodle water
Pair it with
Instructions
1. Cook the Spam
Heat a non-stick pan over medium heat. Add diced spam and cook until golden and crispy on all sides. Remove from the pan and set aside.
2. Make the Sauce
In a small bowl, whisk together the egg yolks, Parmesan, black pepper, and miso paste until it forms a smooth paste. Set aside.
3. Cook the Aromatics (optional)
In the same pan, add the shallots and garlic and sauté until fragrant and softened. Remove from heat.
4. Boil the Udon
DO NOT salt your water and cook the udon according to package instructions. Reserve 50ml of noodle water before draining.
5. Combine and Emulsify
Add the hot udon noodles and reserved water back to the pan with the garlic and shallots (if using).
Off the heat, stir in the carbonara sauce, mixing continuously until creamy and emulsified.
Low and slow is key - don’t scramble the eggs!
6. Serve
Plate the noodles, top with crispy spam, and (if you're feeling fancy) an extra egg yolk for good measure. Crack it open and mix it in at the table.
Tips
- Keep It Low and Slow – When adding the egg sauce, make sure the heat is off or extremely low to avoid scrambled eggs.
- Use Fresh Udon If You Can – The chewy texture makes a huge difference.
- Adjust the Miso – If your miso is extra salty, use a bit less and balance with more Parmesan.
- Don’t Skip the Noodle Water – It’s key to emulsifying the sauce.
FAQs
Can I substitute spam?
Absolutely. Bacon, pancetta, or even mushrooms for a veg-friendly version all work well.
What kind of miso should I use?
White miso (shiro miso) is ideal - it’s milder and slightly sweet, perfect for sauces.
Can I make this vegetarian?
Yes! Swap spam for sautéed mushrooms and use vegetarian Parmesan-style cheese.
My sauce turned grainy. What happened?
You probably added the sauce while the noodles were too hot or the pan was too warm. Always mix off heat to avoid scrambling.
Video demonstration
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