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Ingredients
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Pasta
Sea Urchin Cacio e Pepe Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring water to a boil
Bring a large pot of water (about 4–5 liters) to a vigorous boil. Add the 2 tbs of fine sea salt so the water tastes pleasantly salty.
- 2
Cook tonnarelli
Add the tonnarelli and cook until just al dente (follow fresh pasta timing if using fresh—typically 3–4 minutes; dried may take longer). Reserve 300 ml of the pasta cooking water before draining.
Sea Urchin Cacio e Pepe Sauce
- 3
Prepare cheeses and pepper
In a bowl, combine the finely grated Pecorino Romano and grated Idiazábal; mix well so the cheeses are homogenous. Coarsely grind the black pepper if not already crushed.
- 4
Gently warm sea urchin
Warm a small nonstick or stainless skillet over low heat. Add 1 tbs extra-virgin olive oil and the 30 g unsalted butter. When the butter is melted and just beginning to foam (do not brown), add the 150 g sea urchin roe. Stir gently for 30–45 seconds to break up the larger pieces and allow the uni to begin to melt into the fat, creating a silky base. Remove the pan from direct heat to avoid overcooking the uni.
- 5
Build the cacio e pepe emulsion
Return the skillet to very low heat. Add about 100 ml of the reserved starchy pasta water and 1 tsp freshly cracked black pepper. Stir to incorporate, then gradually add the cheese mixture in small handfuls while whisking or vigorously stirring to create a smooth, glossy emulsion. If the sauce seems too thick or lumps form, add additional reserved pasta water 25–50 ml at a time until the sauce reaches a creamy, coating consistency (total used ~200–300 ml). Taste and adjust seasoning lightly with salt if needed (Idiazábal and Pecorino are salty — usually no extra salt required).
Finish & Plate
- 6
Combine pasta and sauce
Add the drained tonnarelli to the pan with the sauce (or transfer sauce to the pasta pot). Over medium-low heat, toss and gently fold the pasta into the uni-cacio emulsion for 1–2 minutes so each strand is evenly coated and the sauce clings. If the sauce tightens, add a splash of reserved pasta water to loosen and keep glossy.
- 7
- 8
Serve
Serve immediately while hot. Recommend pairing with a crisp, chilled white wine such as Vermentino or a light unoaked Chardonnay.
