- READER REVIEWS
Sea Urchin Carbonara
Provided by: Chef Marco Moreira
Ingredients3 oz. angel hair pasta
9 oz. butter
1 oz. soy sauce
2 oz. lime juice
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
InstructionsBring 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)