Uni Pasta Carbonara with Green Asparagus & Osetra Supreme Caviar
Time: 60 minutes
The early days of spring bring to mind vibrant green asparagus and farm fresh ingredients. Switch up your usual pasta routine by adding uni and decadent caviar. The uni gives pasta sauce extra creamy, umami, and buttery notes.
INGREDIENTS
Yield: 6 servings
- 1 lb. bucatini or linguini pasta
- 6 ea. farm fresh egg yolks
- ½ C plus 4 tbsp grated Pecorino Romano
- 1 bn green asparagus
- ½ lb. guanciale
- Fresh cracked black pepper
- 1 tray Maine Uni
- 125g Osetra Supreme Caviar (Marshallberg Osetra works, too)
PREPARATION
Step 1
Dice and render guanciale in a nonstick pan until crispy. Drain onto a paper towel lined plate and reserve the rendered fat.
Step 2
In a mixing bowl combine egg yolks, pecorino, and 1 tbsp of rendered fat, reserve.
Step 3
Break off the bottom stem of each asparagus, and blanch in boiling salted water just until tender. Shock in ice water for 2 minutes and drain. Cut asparagus on a bias into coins, reserving the tips.
Step 4
Boil 4 qt water, season with salt and blanch bucatini until it is halfway cooked. Drain the pasta and add to a large sauté pan, reserving the pasta water. Continue to add pasta water as needed until the pasta is cooked to desired texture.
Step 5
Once the pasta is cooked, add asparagus, remove from the heat.
Step 6
Add egg mixture. Toss and add pasta water if necessary, to create a lovely sauce.
Step 7
Serve pasta in shallow bowls, top with remaining Pecorino Romano, crisped guanciale, uni and Osetra Supreme caviar
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