Across Italy · No.31 / 103
Uni Cream Pasta
Uni Cream Pasta
A luxurious spaghetti supporting fresh uni's sweet ocean flavor with cream and a restrained amount of tomato, finished with uni off the heat.
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Cook this pasta on video
Watch the creators’ original videos for the method and finish.
RyujiSea urchin tomato cream pastaWatch on YouTube ↗
Meet the dish
A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified
Build two layers: uni dissolved into the sauce for depth and fresh pieces added at the end for aroma.
Pasta shapes to use
- Spaghetti
Key ingredients
- Fresh uni
- Cream
- Tomato
- Garlic
- White wine
- Olive oil
Follow the cooking scenes
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Step 1: Cook the aromatics and tomato
Bloom garlic in olive oil, briefly cook tomato, then add white wine and evaporate the alcohol.
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Step 2: Reduce the cream gently
Add cream and warm it over moderate heat until lightly thickened, avoiding a hard boil that can split it.
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Step 3: Finish the pasta in the sauce
Add undercooked spaghetti and pasta water, letting the noodles absorb the sauce as they reach the right texture.
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Step 4: Fold in uni off the heat
Turn off the heat, mix in part of the uni, and place the rest intact on top. Taste the uni before adding salt.
What to watch for
- Dividing the uni between sauce and garnish preserves both cohesion and fresh aroma.
- Use tomato as a small acidic counterpoint, not enough to turn the sauce red.
What sets it apart
Unlike spicy, grainy mentaiko cream, this dish centers uni's sweet sea aroma and melting texture.