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Home > Restaurants > Recipes > Sea Urchin Carbonara

Sea Urchin Carbonara

Provided by: Chef Marco Moreira
Served at: Tocqueville

  • Type of Dish: Main Courses
  • Servings: 2
  • Cuisine: Italian
  • Reader Rating: Write a Review

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A romantic pasta from the owners of Tocqueville.


3 oz. angel hair pasta
9 oz. butter
1 oz. soy sauce
2 oz. lime juice
2 eggs
1 oz. mixed sea lettuce
1/2 bunch chives, cut into 2” lengths
2 1/2 oz. Santa Barbara sea urchin tongues
Lime zest to taste


Bring water to boil in a 6qt. pot with 2 tbsp. salt.
In medium sauce pan gently heat butter over a low flame.
When butter is almost melted, add soy sauce, lime juice and egg. Wisk to froth.
Add al dente angel hair pasta.
Gently add sea urchin, sea lettuce, chives and lime zest. Gently mix until small simmering bubbles appear.
Serve Immediately. (Published 2012)

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