Smoky Uni Carbonara

Name: Smoky Uni Carbonara
Ingredients: 2 1/2 tablespoons extra-virgin olive oil, divided; 1 large garlic clove, finely chopped; 1/2 cup panko (Japanese-style breadcrumbs); 2 1/4 teaspoons kosher salt, divided; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1 ounce Grana Padano cheese, finely shredded (about 1/3 cup); 4 ounces (about 4 slices) uncooked hickory-smoked bacon, chopped; 12 ounces uncooked bucatini pasta; 1 (120-gram) tray (about 4 1/4 oz.) fresh sea urchin roe (uni), at room temperature, divided; 2 tablespoons fresh lemon juice (from 1 large lemon); 1 teaspoon black pepper; 1/4 cup roughly chopped fresh flat-leaf parsley

13 ingredients

4 steps

Ingredients

2 1/2 tablespoons extra-virgin olive oil, divided
1 large garlic clove, finely chopped
1/2 cup panko (Japanese-style breadcrumbs)
2 1/4 teaspoons kosher salt, divided
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 ounce Grana Padano cheese, finely shredded (about 1/3 cup)
4 ounces (about 4 slices) uncooked hickory-smoked bacon, chopped
12 ounces uncooked bucatini pasta
1 (120-gram) tray (about 4 1/4 oz.) fresh sea urchin roe (uni), at room temperature, divided
2 tablespoons fresh lemon juice (from 1 large lemon)
1 teaspoon black pepper
1/4 cup roughly chopped fresh flat-leaf parsley

Directions

1

Bring a large stockpot of water to a boil. Meanwhile, heat 2 tablespoons oil in a large skillet over medium; add garlic, and cook, stirring constantly, until light golden, 1 to 2 minutes. Add panko and 1/4 teaspoon of the salt; cook, stirring occasionally, until toasted, about 5 minutes. Transfer panko to a plate; wipe skillet clean.
2

Lightly whisk eggs, egg yolk, and cheese in a medium bowl; set aside. Add remaining 1/2 tablespoon oil to skillet, and heat over medium. Add bacon; cook until rendered and just beginning to crisp, about 7 minutes. Reduce heat to low to keep warm.
3

Add remaining 2 teaspoons salt to the boiling water; add pasta, and cook until al dente, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Add pasta and 1/4 cup of the reserved cooking water to skillet; toss to coat. Remove from heat.
4

Add egg mixture and 2 ounces of the uni to skillet, stirring until uni dissolves into sauce. Stir in up to 3/4 cup reserved cooking water, 1/2 cup at a time, until desired consistency is reached. Stir in lemon juice; top with pepper, parsley, panko mixture, and remaining uni. Serve immediately.