This posting from momofukufor2.com details a potentially brilliant idea: udon carbonara. Take a classically Japanese pasta form and give it an Italian makeover.
Reading just the ingredients list for the recipe, however, details some of the folly of this version. The author is best educated by JC Reid's magnum opus on the essence of carbonara. Bacon in place of guanciale is forgivable, but cream? The addition of green onions is a nice touch, though.