Recipes Dinner Pasta and Noodle Dishes Noodles Udon Carbonara 5.0 (1) 1 Review This Japanese-inspired carbonara swaps traditional pasta for chewy Sanuki-style udon noodles, pairing a silky Parmesan-and-egg sauce with savory kombu, crisp prosciutto, and plenty of black pepper. By Masako Morishita Masako Morishita Masako Morishita, Executive Chef at Perry’s in Washington, D.C., brings a deeply personal and innovative approach to Japanese comfort food, shaped by her upbringing in her family’s century-old restaurant in Kobe, Japan. After launching her pop-up OTABE in 2019 and serving as executive chef at Maxwell Park, she quickly became recognized as one of D.C.’s rising culinary talents. Her inventive style—blending nostalgic Japanese flavors with unexpected ingredients—has earned her honors including Eater DC’s Chef of the Year (2023), Plate Magazine’s Chefs to Watch (2024), and the James Beard Foundation’s Emerging Chef Award (2024). Food & Wine's Editorial Guidelines Published on September 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley Active Time: 20 mins Total Time: 45 mins Servings: 2 Jump to recipe Sanuki-style udon noodles give this carbonara a satisfyingly chewy texture that pairs well with the silky Parmesan and egg sauce.Kombu tea powder amplifies the savory flavors, enhancing the rich, cheesy sauce without overpowering it with seafood flavor.Baked and crumbled prosciutto, fresh chives, and plenty of black pepper balance the creamy sauce with savory crunch and bright, peppery flavor. 2026 F&W Best New Chef Masako Morishita’s inventive take on carbonara swaps traditional pasta for chewy Sanuki-style udon noodles and seasons the sauce with kombu tea powder, which lends a subtle umami depth that enhances the Parmesan and egg without imparting a pronounced seafood flavor. Crisp prosciutto crumbles provide a salty, savory contrast to the silky sauce, while chives and plenty of freshly ground black pepper brighten and balance the dish. What is carbonara? Classic Roman carbonara is a pasta dish made with spaghetti or rigatoni, guanciale, Pecorino Romano, eggs, and black pepper. This inventive version reflects Masako Morishita’s perspective by swapping in chewy Sanuki-style udon noodles and adding a Japanese pantry staple, kombu tea powder, for an extra layer of umami. Instead of guanciale, crisp prosciutto provides the salty, savory crunch, and Parmesan and a splash of heavy cream create an especially silky sauce. The result remains true to carbonara’s rich, peppery character while offering a distinctly different texture and flavor. Where to find the ingredients (and what you can substitute) Kombu tea powder adds a savory, umami-rich depth to the sauce. If you can’t find it locally, order it online. Dashi powder or a small pinch of MSG can be used in its place. For the signature chewy texture, use Sanuki-style udon noodles. Most frozen, precooked udon noodles sold at Asian grocery stores are Sanuki-style and work well here. In place of the prosciutto, use guanciale, pancetta, or bacon. Cook any of these substitutions in a skillet until crisp before adding to the dish. Stir in a handful of green peas or spinach for an easy vegetable addition. Swap the Parmesan for Pecorino Romano if you prefer a sharper, saltier flavor. For a vegetarian version, replace the prosciutto with crispy sautéed mushrooms or toasted panko breadcrumbs for a savory, crunchy finish. Suggested pairing A rich white with good acidity: 2023 Domaine de Fondrèche Ventoux Blanc. Keep Screen Awake Ingredients 4 (1/2-ounce) thin prosciutto slices 1 1/2 ounces Parmesan cheese, grated (about 1/2 cup) 1/2 cup heavy cream 1 teaspoon kombu tea powder 1/4 teaspoon kosher salt 4 large pasture-raised egg yolks, divided 2 (9-ounce) packages frozen sanuki-style udon noodles 1 1/2 tablespoons unsalted butter 1 teaspoon minced garlic 2 tablespoons thinly sliced fresh chives Freshly ground black pepper Directions Preheat oven to 375°F. Line a small rimmed baking sheet with parchment paper. Arrange prosciutto slices flat in a single layer on pan. (Do not overlap.) Bake until slices are fully dried and crisp, 8 to 10 minutes, rotating baking sheet from front to back occasionally for even cooking. Remove from oven, and let cool completely, about 15 minutes. Transfer baked prosciutto to a mini food processor, and pulse into small pieces, 8 to 10 pulses, or finely chop by hand. Set aside. Whisk together Parmesan, cream, kombu tea powder, salt, and 2 egg yolks in a medium bowl until smooth and fully incorporated. Bring a large pot of water to a boil over high. Place frozen noodles in pot; cook until al dente, about 2 minutes, using tongs or chopsticks to loosen noodles occasionally. Drain and set aside. Heat a large skillet over medium. Add butter and garlic; let butter melt, swirling to coat skillet. (Do not let garlic burn.) Add cooked noodles, and toss to coat evenly with butter mixture. Remove from heat. Quickly stir Parmesan mixture using a spatula; pour into skillet with noodles. Return skillet to heat over medium-high, tossing noodles constantly until sauce clings to noodles and is no longer soupy, 1 to 2 minutes. (Sauce should be thick and silky. Avoid overcooking as the cheese can become grainy and crumbly if the heat is too high for too long.) Divide noodles evenly between 2 bowls. Sprinkle 1 tablespoon crispy prosciutto over each serving; gently place 1 egg yolk in center of each serving. Garnish with chives, and finish with a generous grind of black pepper. Make ahead The prosciutto can be crisped and crumbled up to three days in advance; store it in an airtight container at room temperature. Once made, this dish is best served immediately. Store leftovers in an airtight container in the refrigerator for up to two days, then reheat gently in a skillet over low heat, adding a splash of cream or water as needed to loosen the sauce. Freezing is not recommended, as the cream-and-egg-based sauce may separate when thawed. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.