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Uni Pasta (Sea Urchin Pasta)

Uni Pasta
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Uni Pasta (Sea Urchin Pasta)

Rich, creamy and delicious uni pasta made with sea urchins. The uni or sea urchin lend a remarkable taste to this uni pasta. Tried and tested recipe.

Uni Pasta (Sea Urchin Pasta)

This uni pasta or sea urchin pasta recipe was adapted from Eat A Duck I Must. It’s a perfect dinner date recipe if you want to impress your guests or your significant other. Recently, we took our son to an Italian restaurant and this uni (sea urchin) pasta was on the menu and our picky eater gobbled it up and wanted more. It is absolutely scrumptious.

Uni Pasta (Sea Urchin Pasta)

If I am not mistaken, uni pasta is made famous by celeb chef extraordinaire Eric Ripert. I remember watching a TV program where Eric made his famous signature dish. The briny taste of fresh sea urchin, heavy cream, and cheese paired perfectly in this rich, creamy, and utterly delicious dish.

This weekend, instead of making Asian food, try this uni pasta at home. We absolutely loved it when I made this. And while you are at it, you can sip your favorite white or red wine. It’s totally up to you!


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13 COMMENTS... read them below or add one

  1. Roy R.

    Hi
    I love Uni and I love pasta and this recipe looks delicious. When I was living in Japan one of my favorite lunch spots was a Japanese style spaghetti restaurant called Hayashi Spaghetti. There are several branches in the Tokyo area but I used to go the one in the Nomura Bldg in Nishi Shinjuku. One of my favorites dishes was their Uni, Tarako & Ika spaghetti. Tarako is fresh Cod roe and Ika is fresh calamari. The three ingredients were just mixed together in a wooden bowl, the hot spaghetti was added and quickly stirred into the sauce and finally a handful of shredded nori was scattered on top. I sometimes make this at home when I can get the ingredients. It is absolutely delicious with a very deep sea flavor

  2. Tsu Lin

    Bee,
    How does a uni look like, do you buy the frozen/fresh type? Do they have one which is pre-packed and mashed???

  3. I’ve always been intrigued by sea urchin. The roe looks like fish eggs mixed with crab eggs. I wonder if it tastes like that. Don’t think many places in Malaysia carry fresh sea urchin. You know of anywhere?

    • Yes, it’s the cross over of fish eggs and crab eggs like you said. I don’t know if you can find it in Malaysia, perhaps you can try Japanese stores or International food stores like Cold storage.

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