By: Meredith H (@WishBoneKitchen)

Ingredients:

• ¾ lb dried spaghetti
• 4 oz sea urchin roe
• ½ oz caviar I used the Ossetra from Pearl Street Caviar
• 4 egg yolks
• ⅓ cup heavy cream
• ½ cup 18-24 month aged parmesan cheese finely grated (fresh.. no pre-grated you know the drill) + more as needed
• 1 tbsp butter
• 1 small garlic clove finely grated

Directions:

1. This recipe will make 4 appetizer portions or 2 dinner portions. The sauce is extremely rich so the portions are intentionally much smaller than your average plate of pasta
2. Inspect your uni for the biggest / most visually appealing pieces and set those aside for garnish. Reserve at least 8 pieces for garnish (2 per appetizer portion or 4 per dinner portion)
3. Combine egg yolks, heavy cream, uni, and grated garlic in a blender and blend until smooth. You can also use an immersion blender or food processor for this
4. In a bowl, combine grated parmesan cheese and blended uni and egg mixture. Whisk until homogenous
5. Bring a large pot of salted water to a boil and cook pasta al dente
6. When the pasta is a few minutes shy of being done, carefully temper the egg and cheese mixture with about ¼ cup of pasta water. Slowly stream in the water while whisking constantly to avoid scrambling the eggs
7. Preheat a large pan over very low heat for 30 seconds. Transfer the cooked pasta directly from the boiling water to the pan (keep the pasta water). Add the tempered uni and egg mixture to the pasta and continuously stir
8. In order to achieve the proper sauce consistency, you need to gently cook the egg yolks in the sauce so that they thicken ever so slightly (like a custard). This can be achieved by the heat from the hot pasta, hot pasta water, and warm pan. Keep the pasta moving in the pan for 1-3 minutes until the sauce is thickened, adding pasta water as needed. Turn off the heat and move the pan to a cold burner if it gets too hot and the eggs are scrambling
9. Taste your pasta. Add the butter and additional salt and grated parmesan if needed. Toss until the butter and cheese has melted and serve immediately
10. Garnish with uni and a dollop of caviar

Meredith is a professional chef and recipe developer who is passionate about home cooking! She believes in happy & whole food that’s equally as fun to make as it is to eat. Find out more about here!