uni pasta 3 ways
I always knew that I wanted to do a post on uni pasta one of my all time favorite dishes ever. There are so many wonderful variations to this dish that I had trouble deciding which to post so I decided to post 3 in 1. The foundation is the same - you make an uni sauce ( you can make this cream based or stock based) then the garnishes and toppings can vary. The 3 ways that I make my uni pasta is the classic - a very simple uni cream with chives, uni & ikura - uni cream pasta with ikura and shredded nori, last but not least uni alla carbonara topped with a quail egg.
*Please note that this dish is extremely decadent - or in other words really not for anyone on a diet ...
8 oz of sea urchin roe
8 Tbsp of butter ( room temperature)
1/2 cup of heavy whipping cream
1/2 - 1 Tbsp of lemon juice
3 Tbsp of seafood stock or clam juice
Kosher salt and freshly ground pepper to taste
1 lb of a pasta of your choice
1/2 - 1 tsp of garlic powder ( start with 1/2 a tsp and adjust to taste)
In a food processor or blender combine the softened butter and 7 ounces of the sea urchin roe. Season with the lemon juice and a liberal pinch of kosher salt. Pulse until it is a smooth paste.
In a small or medium pot on low - heat the heavy cream and seafood stock until it is just heat through. Add in the uni butter little by little - each time making sure it is completely melted, incorporated and smooth in the cream. Once all the uni butter is in the cream be patient and the cream will slowly thicken in the heat - it should coat the back of a metal spoon. Add garlic powder,salt and black pepper to taste.
Cook the pasta according to the package and only until al dente. Mix the cooked pasta into the sauce and add in a tablespoon at a time of the pasta water into the sauce until it thins enough to coat the pasta easily. It should be just barely thick enough to coat the pasta and not runny. Garnish with chive and top with the remaining uni.