Uni Carbonara

Ingredients

  • 500 g cooked spaghetti or linguine
  • 100 g fresh or rrozen Red Sea Urchin Roes
  • Note: If the sea urchin is frozen, fully thaw before cooking.  Set side 40 g for sauce and the rest as garnish)
  • 2 tbs + 1 tbs Extra Virgin Olive Oil (EVOO)
  • 75 g diced or sliced pancetta or smoked bacon
  • 10 g chopped garlic
  • 2 eggs (beaten)
  • 50 g grated Pecorino Romano
  • Freshly ground black pepper to taste
Salt to taste and to season pasta water
1 tbsp chopped parsley

Method

1. In a large to medium pot, bring water to a boil with a few pinch of salt to season the water.  Cook pasta of your choice (dried pasta 8-10 minutes / fresh pasta 2-3 minutes).  Once the pasta is cooked, transfer them into a bowl and drizzle a little EVOO to prevent them from sticking.  Reserve 1/2 cup pasta water and keep warm.
2. Combine beaten egg, grated cheese and 40 g red uni roes in a bowl, mix well and set aside.
3. Heat a medium size non-stick pan or a skillet over medium heat with 1 tbsp EVOO, add pancetta or bacon and slowly render the fat until brown and crispy.
4. Add the chopped garlic and cook until golden brown (about 2 minutes & do not walk away as the garlic will burn easily and become bitter). Meanwhile, have the reserved cooked pasta, the egg mixture and pasta water ready and next to you as you will have to work quickly once you add them into the pan.
5. Turn the heat up to medium-high and add the pasta and 1/2 of the reserved pasta water.  Use a pair of tongs and swirl the pasta and the water to emulsify with the bacon fat.  When you see the water start to bubble again, turn off the heat and quickly stir in the egg mixture.
6. Gently toss the pasta as the remaining heat is now cooking the egg mixture without making scrambled eggs. If necessary, add more pasta water until you reach your desired creamy consistency.
7. Add the chopped parsley and season with fresh black pepper (generously) and salt.
8.  Garnish with the remaining sea urchin roes, some whole parsley leaves, more grated cheese and dig in!

 

Recipe by Chef Dez Lo from Fresh Ideas Start here: https://eatfish.ca/ 

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