📝 About This Recipe
This exquisite fusion dish marries the rustic soul of Rome with the coastal elegance of Hokkaido. By replacing traditional egg yolks with the briny, custard-like richness of fresh sea urchin (uni), we create a sauce that is naturally creamy and deeply umami. Finished with a touch of white miso and crispy pancetta, this pasta is a sophisticated balance of smoke, salt, and the 'butter of the sea.'
🥗 Ingredients
The Pasta
- 250 grams Spaghetti or Spaghettoni (high-quality bronze-die extruded pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
The Uni-Carbonara Base
- 100 grams Fresh Sea Urchin (Uni) (sushi-grade; reserve 4-6 beautiful tongues for garnish)
- 2 large Egg Yolks (at room temperature)
- 40 grams Pecorino Romano (finely grated)
- 1 teaspoon White Miso Paste (adds a subtle fermented depth)
- 2 tablespoons Heavy Cream (optional, for a silkier emulsion)
- 1 teaspoon Black Pepper (freshly cracked)
The Aromatics
- 80 grams Pancetta or Guanciale (diced into small cubes)
- 1 clove Garlic (smashed and peeled)
- 1 tablespoon Dry Sake (to deglaze the pan)
- 1 tablespoon Extra Virgin Olive Oil
Garnish
- 1 sheet Nori (Seaweed) (cut into very fine julienne strips)
- 1 tablespoon Chives (finely minced)
- 1/2 teaspoon Lemon Zest (for a bright finish)
👨🍳 Instructions
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1
Bring a large pot of water (about 3-4 liters) to a boil. Add the salt; it should taste seasoned like the sea.
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2
In a small blender or using a mortar and pestle, combine 80g of the uni, the egg yolks, grated Pecorino Romano, white miso, and heavy cream. Blend until completely smooth and vibrant orange.
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3
Stir the freshly cracked black pepper into the uni mixture and set aside. Ensure this mixture is at room temperature to avoid shocking it later.
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4
Drop the spaghetti into the boiling water. Cook for 1-2 minutes less than the package instructions to ensure a perfect 'al dente' texture.
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5
While the pasta cooks, place the olive oil and diced pancetta in a large cold skillet. Turn the heat to medium and render the fat until the pancetta is golden and crispy (about 5-7 minutes).
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6
Add the smashed garlic clove to the skillet for the last 2 minutes of browning to infuse the fat, then remove and discard the garlic.
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7
Deglaze the skillet with the dry sake, scraping up the browned bits (fond) from the bottom. Turn the heat to the lowest setting.
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8
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This is 'liquid gold' for your sauce emulsion.
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9
Transfer the pasta directly from the water into the skillet with the pancetta using tongs. Toss vigorously to coat the strands in the rendered fat.
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10
Remove the skillet from the heat entirely. This is crucial to prevent the egg and uni from scrambling.
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11
Pour the uni-egg mixture over the pasta. Add 1/4 cup of the reserved pasta water immediately.
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12
Toss and stir the pasta rapidly. The residual heat will cook the egg and uni into a creamy, glossy sauce. If it looks too thick, add more pasta water a tablespoon at a time.
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13
Twirl the pasta into warm bowls using a carving fork for a professional, high-domed presentation.
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14
Top each portion with the reserved whole uni tongues, a sprinkle of nori strips, minced chives, and a light grating of lemon zest.
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15
Serve immediately while the sauce is at its peak silkiness.
💡 Chef's Tips
Always use room temperature eggs and uni to ensure the sauce stays smooth and doesn't clump when hitting the warm pasta. Never add the sauce while the skillet is over active heat; the residual heat of the pan and pasta is plenty to thicken the sauce without curdling it. If you cannot find fresh uni, high-quality frozen uni can work, but ensure it is fully thawed and drained of any excess liquid. Use a microplane for the Pecorino Romano; the finer the cheese, the faster it melts into the emulsion. Don't oversalt the pasta water as the pancetta, Pecorino, and miso all contain significant sodium.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or a dry Japanese Junmai Ginjo Sake. Serve with a side of lightly charred broccolini with lemon and garlic to cut through the richness. A simple arugula salad with a light yuzu vinaigrette makes for a refreshing starter. For an ultra-luxurious touch, add a small spoonful of Ikura (salmon roe) on top for pops of saltiness. Provide extra cracked black pepper at the table for guests who prefer a spicier bite.