＜uni PASTA義大利麵＞Uni Spaghetti 2024

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Home[1] > Blog[2] > Quick & Easy[3] > Uni Spaghetti

by Jenny Park[4] · Published: Jul 22, 2011 · Modified: Aug 3, 2020

Uni Spaghetti is a unique pasta dish. The creamy sauce is made from uni, or sear urchin. Sea Urchin has a very unique and creamy texture, which makes this pasta equally indulgent.

I had this amazing dish for the first time about a year ago from this unsuspecting place that seemed to be in the middle of nowhere, Cafe Hiro[5]. Being a HUGE uni (sea urchin) fan myself I was so excited to see something like this on the menu. This isn’t just a dish for people who love the umami goodness of uni. My boyfriend, who normally gags at the sight of the stuff, was LOVING it! The subtle sweetness combined with hints of fresh ocean salt….SO GOOD. I’ve made my own version of this dish many times since, because it’s just that good. I know, I know, you get it so I’ll stop now. Enjoy!xx Jenny

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Uni Spaghetti ]]> PRINT RECIPE[7] Pin Recipe[8]

Uni Spaghetti is a unique pasta dish. The creamy sauce is made from uni, or sear urchin. Sea Urchin has a very unique and creamy texture, which makes this pasta equally indulgent.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 4

INGREDIENTS

US CustomaryMetric

INSTRUCTIONS

Bring a large pot of water to a boil.

Add a generous amount of salt to the water and drop in the pasta. Stir.

Once al dente, drain, toss in a small amount of olive oil and set aside.

In a food processor, puree the sea urchin and cream together until smooth.

Strain the mixture and whisk in the unsalted butter. Season with salt and pepper.

Pour the sauce into a large pan and bring to a gentle simmer.

Add the pasta and toss together.

Top with the pine nuts and nori and serve warm.

Serving: 1g Calories: 670kcal Carbohydrates: 86g Protein: 16g Fat: 23g Saturated Fat: 11g Cholesterol: 46mg Sodium: 19mg Potassium: 303mg Fiber: 4g Sugar: 3g Vitamin A: 520IU Calcium: 39mg Iron: 2mg

CUISINE: Italian

KEYWORD: spaghetti, uni

COURSE: dinner

July 22, 2011 / 8 Comments[9]