I thought carbonara was pretty standard fare and so wasn't expecting to feature this routinely-named "Carbonara Udon" dish from Udon Shin on my blog, but I was so intrigued by one aspect of it that I felt it worth featuring. Specifically, it was the bacon tempura that came with the dish, and was completely not what I was expecting. Normally, when you order carbonara noodles, you expect either authentic guanciale (Roman cured pork cheek) or bacon as a replacement, fried until it is slightly brown and crispy, then combined with the carbonara sauce to add to the overall medley of flavours. But this piece of bacon was totally different, and in a good and unique way.
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