Sea urchin Carbonara
Recipe and images by Sea Urchin Harvest
Place a frypan over a medium heat, add the speck and cook until golden brown.
Add the garlic and sauté for about 2 minutes until it is has cooked through and the fat from the speck has rendered, then remove from the heat.
Meanwhile - use a blender to mix the egg yolks, sea urchin and parmesan cheese until well combined.
In a pot of salted boiling water, cook the paste until al dente then drain, reserving the paste cooking liquid.
Transfer the pasta into a large cold pan, add the egg and sea urchin mixture with a ladle of the pasta cooking liquid, then butter, speck fat and garlic.
Place over a low flame and toss the pasta until the egg mixture thickens to coat the pasta.
Transfer to a serving bowl and finish with the chopped chives, sea salt and some more parmesan.
500g fettuccine pasta
6 egg yolks
100g urchin roe
300g smoked speck, diced
4 garlic cloves, finely chopped
200g parmesan cheese, grated
1 bunch chives, chopped
100g butter
Sea salt
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