Creamy Sea Urchin (Uni) Pasta Recipe (2024)

Why It Works

  • Blending sea urchin with Mexican crema or crème fraîche adds bright acidity to the sauce while keeping it creamy.
  • This recipe uses very few ingredients, letting the ocean aroma of the sea urchin carry it.

Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it, and most of them are salty and delicious.

The effort-to-reward ratio ofunipasta is off the charts. It's hard to think of a simpler sauce or technique, and the briny, mineral, sweet, intense ocean flavor it delivers is something you'd typically expect to find only in the best restaurants.

There's just one mildly difficult part about it: getting the uni and paying for it. Okay, two difficult parts.

I'll get to sourcing it in a moment. As for price, uni is expensive, typically $5 to $10 per ounce. That said, its intense aroma means a little goes a long way; you need only about an ounce of uni per 75-gram serving of pasta. It's not an everyday dish, but it's an easy and impressive first course for a dinner party. Get your friends to bring the fancy Champagne to make up for the sunk costs (Champagne and uni pasta happen to go pretty darn well together).

Once you've decided to make the dish, there are a number of ways you can get from start to finish. I'm going to show you my favorite way, but you should feel free to follow your gut with each of the branching points in the recipe. It's really hard to mess this up.

All About Uni (Sea Urchin)

Sea urchins—uni(pronounced "oo-nee") in Japanese—are the little spiny echinoderms that live in cracks and crevices on coastal rocks and reefs. They vary greatly in size and appearance, but when we're talking about eating them, most of the time we're referring to the deep-purple, long-spined Pacific sea urchin from Hokkaido, Japan, or Santa Barbara, California. Or, alternatively, to the short-spined, coral-green Atlantic sea urchin from Maine, which is more common in the Northeast.

More specifically, we're reallyonlytalking about the bright-orange, roe-producing gonads of the animal. We euphemistically refer to these as "sea urchin roe" on menus and "tongues" in the kitchen, as the individual gonads have a papillate, tongue-like appearance.

Creamy Sea Urchin (Uni) Pasta Recipe (1)

Walk into any Japanese fish market, and you'll see neat rows of sea urchin roe sold in little wooden trays. I've rarely encountered past-its-prime sea urchin roe in these markets, but occasionally you'll find a tray with roe that looks a little muddy or has lost definition in its texture. If you see that, pass by.

If you don't have a Japanese fish market nearby, you can order it online fromFulton Fish MarketorBrowne Trading. (Please note: uni is a seasonal product that's usually available from late summer to fall and early winter.)

Sea urchin is pricey stuff, but you don't need much of it. I've found that an ounce to an ounce and a half of urchin roe per serving (four to eight tongues) is ample to infuse the dish with its distinct briny, iodine sweetness. That translates to about one typical tray of uni for a four-serving dinner.

Once you have the sea urchin, the next question is how best to incorporate it into the dish.

A few years ago, I had pastaai ricci di marein Catania, Sicily. That dish was made by sautéing garlic, anchovies, and chile flakes in olive oil; deglazing with wine; adding the sea urchin tongues, lightly broken up (they're so soft and custardy, they'll break down with just a few mashes of a spoon); and immediately tossed with pasta and pasta water.

The result was a dish that reads as a variation on pastaaglio e olio(pasta in a sauce of garlic and olive oil), with the garlic and chiles interspersed with creamy bits of sea urchin and a little acidity from the wine.

It's a lovely, classic preparation, but I've been craving more modern versions of the dish: the ones that take some influence from Japan and share more with richcarbonarathan they do with aglio e olio. To get that, you need ablender, animmersion blender, or afood processor.

Making the Sauce

For creamy sea urchin pasta recipes, the typical process is to sauté garlic, shallots, and chiles in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream. It's then cooked just long enough for the sauce to heat through and thicken, taking on a rich, glossy sheen.

Both of these basic processes produce decent, simple results, but I found the finished dishes lacked brightness. A small squeeze of lemon, added while tossing the pasta at the end, helped a little, but I wondered if there wasn't a better way to build some brightness in from the beginning.

The Sicilian idea of adding wine to the garlic-and-oil base was a step in the right direction. I tried it with a Pinot Grigio, a dry vermouth, and a dry sake. The wine and sake were both great; the vermouth will do in a pinch if it's all that's in your cabinet at the moment. I even tried it with a splash of a $6 dry California rosé, and it was still tasty!

Next, I looked at the butter I was blending with the sea urchin. Butter is notoriously effective at dulling bright flavors, and the cream wasn't much better. So I thought, "What if I pick a dairy ingredient with some natural brightness?" I rooted around in my fridge and pulled out some crème fraîche, sour cream, Greek yogurt, buttermilk, and Mexican-stylecrema.

Greek yogurt and buttermilk both made split, grainy sauces. Sour cream was a little too thick. Crème fraîche worked great, but that Mexican crema—that was the stuff!

The texture of Mexican crema is thinner than American sour cream, and it also has a more distinct tang. Most major brands, like Cacique and Marquez Brothers, contain small amounts of gums and thickeners that allow the crema to retain a creamy, glossy texture, even at higher temperatures.

Near me, Mexican crema is available at a number of Latin groceries, Safeway, and Whole Foods. If you can't find it, crème fraîche will do just fine, and if you can't find that either, a mixture of heavy cream and sour cream will get the job done. Blending the uni with the crema forms the silky base of the sauce.

Some recipes include umami-boosting ingredients, like anchovies, soy sauce, and miso paste. I didn't find any of them to be necessary, since uni has such a powerful savory flavor on its own.

Creamy Sea Urchin (Uni) Pasta Recipe (2)

The only ingredient left to address was the chiles. I tried a number of chile sources, both fresh and dried. Some high-quality red pepper flakes work just fine, but if you want to go for the specialty-ingredient trifecta, pick up a bottle of Tutto Calabria Hot Chili Pepper Spread (available at Italian import stores or online). It's got a mild heat and bright chile flavor, bolstered by a blend of mushrooms and eggplants.

Putting It Together

Finishing the dish is no different from finishing any other simplepasta-and-sauce combo: Cook the pasta to just under al dente (so it has the very slightest chalky core at the middle), then briefly cook it with the sauce, along with a splash of pasta-cooking water.

That pasta water is the real key. It contains starches that were rinsed off the pasta as it cooks, giving it a wonderful ability to thicken and emulsify sauces without affecting flavor, and allowing each piece of pasta to pick up just the right amount of sauce.

My favoritetrick for cooking dried pastais to cook it in a smaller volume of water than is typically recommended. Much smaller. For long pasta shapes, like spaghetti orbucatini(the classic pairings for sea urchin), that means cooking it in a 12-inch skillet with just a couple inches of water added to it.

This method not only cooks the pasta faster—no need to wait for a giant pot to come to a boil—but also produces pasta with perfect texture and super-starchy water that's excellent for emulsifying sauces. (See my piece onspaghetticacio e pepefor more details.)

To complete the dish, I cook bucatini in salted water in a 12-inch skillet, stirring it every once in a while. Meanwhile, I get busy making the base for the sauce, sautéing the shallots, garlic, and chile. Once the pasta is cooked, I use tongs to pick it up out of the skillet and transfer it directly to the pan with the olive oil and aromatics.

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Finally, I pour on my puréed-sea-urchin sauce, kick up the heat to high, add a big splash of pasta water, and cook until the sauce is creamy, noodle-coating, and light, adding a little more pasta water as I cook if the sauce over-reduces (italwaysdoes).

A sprinkle of minced chives and chive flowers, a couple tongues of raw uni, and we're ready to serve.

Creamy Sea Urchin (Uni) Pasta Recipe (4)

Any pasta will work with this recipe. Wine, sake, or lemon juice will do. If you want to, you can add anchovies and soy sauce. You can keep the sea urchin whole and break it up with a spoon instead of puréeing it, if you prefer. The sauce can take a little less or a little more uni without breaking. You can use Calabrian Hot Spread Sauce, or you can simply use red pepper flakes.

It's flexible—just like Play-Doh.

September 2019

Recipe Details

Creamy Sea Urchin (Uni) Pasta Recipe

Prep5 mins

Cook20 mins

Active20 mins

Total25 mins

Serves4 servings


  • 4 to 6 ounces fresh sea urchin (uni); see note

  • 1/3 cup (80g) Mexican-style crema, or crème fraîche

  • 10 ounces (300g) dried long pasta, such as spaghetti or bucatini

  • Kosher salt

  • 1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling

  • 2 cloves garlic, finely minced

  • 1 small shallot, finely minced

  • 1 teaspoon (5ml) Calabrian hot chili spread (see note)

  • 1/2 cup (125ml) dry sake or dry white wine, such as Pinot Grigio

  • Freshly ground black pepper

  • Small handful finely minced fresh chives, and chive blossoms for serving


  1. Set aside 4 tongues of sea urchin to use as garnish. Combine remaining sea urchin and crema using a blender, immersion blender, food processor, or mini chopper. Blend until completely smooth. Set aside.

    Creamy Sea Urchin (Uni) Pasta Recipe (5)

  2. Place pasta in a 12-inch skillet or a saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until pasta is just shy of al dente and retains a small chalky core.

    Creamy Sea Urchin (Uni) Pasta Recipe (6)

  3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned (lower heat if the aromatics threaten to brown), about 2 minutes. Add Calabrian chili spread and stir until hom*ogeneous. Add sake or wine and cook until liquid is reduced down to less than 2 tablespoons, about 1 minute. Remove pan from heat and set aside until pasta is cooked.

    Creamy Sea Urchin (Uni) Pasta Recipe (7)

  4. When pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture. Scrape uni purée into pan and add a few ounces of starchy pasta-cooking water. Set pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 1 minute. Add more pasta water as necessary to thin the sauce if it over-thickens. Season to taste with salt and black pepper.

    Creamy Sea Urchin (Uni) Pasta Recipe (8)

  5. Divide pasta between warmed serving bowls, drizzle each portion with more extra-virgin olive oil, garnish each with a whole sea urchin tongue, sprinkle with minced chives, and serve.

Special Equipment

Blender, immersion blender or food processor; 12-inch skillet


Sea urchin roe can be found in Japanese fish markets or ordered online (when in season, which is usually from late summer to early winter) from Fulton Fish Market or Browne Trading. If buying in person, pass over any sea urchin that looks muddy or has poorly defined texture.

Calabrian hot chili spread can be purchased online. Alternatively, substitute a pinch of red pepper flakes.

Read More

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  • Sea Urchin Pasta with Fish Roe and Chives
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Creamy Sea Urchin (Uni) Pasta Recipe (2024)
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