Carbonara is big in Japan. But, as you may know, Japan loves to adapt ‘Western’ foods to its own taste. When this particular flavour first hit Japanese shores, I’m sure karubonāra udon (カルボナーラうどん) came about pretty quickly. As it happens, Italy is where I first became interested in cooking. There, culinary localism and orthodoxy remain strong. I must have internalised some of this, since I’ve always shied away from messing with classics such as spaghetti alla carbonara. That is, until recently. Now I realise I was missing out! Could udon actually beat spaghetti? Try my udon alla carbonara recipe and see what you think.