Instructions

1. Warm up the cream and garlic in a sauce pan on low heat. Simmer for 10 mins or until cream has thickened.
2. Remove the cream from heat and reserve a little for the egg yolk. Add 3/4 of uni into the sauce. Using an immersion blender, blend till smooth and strain through a sieve; keep warm.
3. Start a pot of salted boiling water for the spaghetti and cook until al dente. Strain the pasta and add to a hot pan, then add the uni sauce and cook for a couple more seconds. Beat the egg yolks with the reserved cream. Remove the hot pan from the stove and slowly pour in the egg mixture while stirring. This will prevent it from turning into scrambled eggs.
4. Add a handful of the grated parmesan cheese and stir. Season the pasta to taste with salt and pepper. Plate the pasta and garnish with shrimp or caviar. Garnish with herb (chives, parsley, etc.)