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10Ingredients
35Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup sea urchin roe
- 1/2 cup unsalted butter (at room temperature)
- fine sea salt
- Espelette pepper
- 4 oz. thin spaghetti
- 2 tsp. chives (very finely chopped)
- 1 Tbsp. cheese (finely grated Parmiggiano-Reggiano)
- ground white pepper (Freshly, to taste)
- 1/2 lemon (seeds removed)
- 1 oz. osetra caviar (Iranian, or best available, optional)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium800mg33% |
| Potassium170mg5% |
| Protein15g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber2g8% |
| Sugars<1g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Regina 4 years ago
I had never bought uni before but had leftovers from an in-home sushi dinner and made this recipe with it.
A few caveats to this recipe: I only used 6oz of uni butter (reserving the rest of the uni butter for fresh baked bread); I used red tobiko (not fancy caviar); I DOUBLED the amt of Spaghetti to 8 oz (4 oz for 4 people seemed like a typo—even for an appetizer); I actually was feeding 5 folks.
THIS WAS SOOOOOOOO GOOD. And easy frankly. I will definitely make this again for a fancy dinner party. Truly sublime!