Sea Urchin Pasta 海膽意粉

A luxurious Hong Kong fusion dish combining Italian pasta with premium Japanese sea urchin. Spaghetti is tossed in a silky sauce made with butter, garlic, and white wine, then topped with fresh sea urchin roe and crispy pancetta. The delicate briny sweetness of the uni complements the rich, buttery pasta perfectly.

Nutrition (per serving)

Ingredients

• 250g Spaghetti
• 100g Sea urchin roe (uni)
• 100g Pancetta, diced
• 4 cloves Garlic, minced
• 100ml Dry white wine
• 80g Butter
• 1 pinch Salt
• 1 pinch White pepper
• 2 tablespoons Fresh parsley, chopped
• 30ml Pasta cooking water (reserved)
• 10g Parmesan cheese, grated

Steps

1. Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente. Reserve 30ml of pasta cooking water before draining.
2. In a large pan, cook diced pancetta over medium heat until crispy and golden. Remove with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan.
3. Add minced garlic to the pan with pancetta fat and sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in the dry white wine and simmer for 2 minutes to reduce slightly and cook off the alcohol.
5. Reduce heat to low and add butter, stirring until melted and combined with the wine reduction.
6. Add the cooked spaghetti to the pan along with reserved pasta water. Toss gently to coat evenly, using the starchy water to create a silky sauce.
7. Season with salt and white pepper to taste. Divide pasta between serving bowls.
8. Top each serving with fresh sea urchin roe, crispy pancetta, and a sprinkle of fresh parsley and Parmesan cheese. Serve immediately while warm.

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