Creamy Uni Pasta Recipe (Sea Urchin Pasta)

When it comes to fancy pasta recipes, this creamy Uni Pasta Recipe is top tier! This is a sea urchin pasta dish with a creamy sauce from fresh uni. You're going to love this recipe. 

If you've ever dined at high end sushi restaurants or if you are familiar with Japanese cuisine, you know about Uni. Coming from the reproductive organs of a sea urchin (yes, the prickly looking things), this orange-hued delicacy is sweet, creamy, and slightly salty. This dish is a perfect example of yoshoku cuisine, also known as western inspired Japanese food. I am obsessed with Japanese food of all kinds, so I love this style of food! 

Table of Contents:

• 🎥 Watch the video of this recipe
• What is Uni? 
• Why you'll love this Creamy Uni Pasta
• 🥘 What you need for this recipe
• 📋 How to make Uni Pasta
• 💭 Expert Tips & Tricks
• Storage & Reheating Tips:
• Recipe FAQs
• Related Recipes
• 📖 Recipe
• ⭐ Reviews

🎥 Watch the video of this recipe

What is Uni? 

Uni is the Japanese word for Sea Urchin. While we usually think of sea urchins as dark, round shells in the ocean with big spikes, the only edible part comes from the inside of the shell, which is the reproductive organ. It is orange in color and, depending on where it is from, usually thumb-length or smaller, sweet, and creamy. The most common places to get uni from are Santa Barbara, CA, Maine, and Hokkaido, Japan. I highly recommend splurging for the Hokkaido Uni, as I find it to be the sweetest and most delicate flavor. 

Why you'll love this Creamy Uni Pasta

• This recipe is so unique and uncommon in the US. Using fresh sea urchins gives this sauce a luxurious, oceanic flavor without being too fishy!
• An Uni butter sauce is PEAK fancy food and perfect for a date night or just to treat yourself! 

🥘 What you need for this recipe

Ingredients and Substitutions:

• Fresh Uni - There is no substitution for this ingredient, as it is the base of the recipe. I recommend opting for hokkaido uni, as I think it is the best tasting. However, santa barbara uni or maine uni will work, too. Look for uni at your local asian market, high end grocers, a fish market, or ask your local sushi spot. If all else fails, you can order fresh uni online.  
• Butter - Use a good quality, good tasting butter. Unsalted is best, as uni can occasionally be very salty, but I used salted butter and it was fine. The butter must be very softened. 
• Pasta - For this dish, I used a fresh thin pasta, like an angel hair or tagliolini 
• Yuzu or Lemon Juice - The best option here is Yuzu Juice! I linked the juice I use and keep on hand, but lemon juice will work if you can't find any yuzu!
• Caviar (optional) - This is obviously optional, but a dollop of caviar on top just pushes this over the edge. I always buy from Pearl Street Caviar, and their Ossetra or Kaluga is my favorite!
• Diamond Crystal Kosher Salt - Yes, kosher salt does make a big difference. And Diamond Crystal is the best. You can read more about why the type of salt matters here!

📋 How to make Uni Pasta

Step 1: Prepare Ingredients 

Before you do anything else, pull your butter out of the fridge and let it sit out for a bit to soften. It should be very soft. 

Bring a large pot of water to a boil over high heat. Once simmering, add at least one tablespoon of Diamond Crystal Kosher Salt to the pot. More than 1 tablespoon is encouraged! 

Cook your pasta to al dente according to package instructions, making sure to reserve about 1 cup or so of the pasta cooking water. If using fresh pasta, boil very quickly, then drain and reserve pasta water. 

Step 2: Make the Uni Butter

In a large mixing bowl, add the uni and use a whisk to mash the uni Into what looks like an uni purée. Try to get it as smooth as possible before proceeding. If desired, you can use a food processor for this. 

Add the softened butter to the bowl of uni purée, then use either a whisk or a wooden spoon to mix until completely combined. The final result will be a pale-orange butter mixture, it should not look streaky or liquid-y. 

Step 3: Finishing Touches

Add the cooked pasta back to the still-warm pot, but removed from the flame. Add about ⅓ of the uni butter into the hot pasta, and stir aggressively to combine and emulsify. Add about ¼ cup of starchy pasta water while combining. 

Repeat this process until all of the uni butter has emulsified into an uni sauce, using as much or as little pasta water as necessary. 

Add about 1 tablespoon of yuzu juice or lemon juice. 

Stir to combine. 

Taste and, if necessary, add salt and black pepper to your liking. 

💭 Expert Tips & Tricks

• If you're not sure about the taste of uni, you could add a splash of heavy cream in the final steps of this recipe to dilute it a bit further. A good quality uni, however, should taste very mild and agreeable. 
• For a pasta dish with just a few ingredients, the quality of the ingredients is very important. Splurge on a high quality butter (something like kerrygold or better), and opt for good quality uni. Your tray of uni should be light and orange in color, with little to no discoloration.
• Always, always, always, use kosher salt in these recipes. If possible, opt for Diamond Crystal kosher salt!

Storage & Reheating Tips:

• Store in the Fridge: Wait until the pasta comes to room temperature and store in the refrigerator in an airtight container for 4-5 days.
• Store in the Freezer: Store in a freezer-safe airtight container for up to about 1-2 months.
• How to Reheat: Always inspect leftovers for impurities or mold by using your eyes and nose. Reheat by adding to a nonstick pan with a chunk of butter over medium-low heat or medium heat until heated through. Add more lemon and water, being careful not to over-heat. 

Recipe FAQs

Related Recipes

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