Fettuccine Carbonara - Serves 4

Ingredients

• 500g fettuccine pasta
• 6 egg yolks
• 100g Sea Urchin Harvest Creamy Pods
• 300g smoked speck, diced
• 4 garlic cloves, finely chopped
• 200g parmesan cheese, grated
• 1 bunch chives, chopped
• 100g butter
• Sea salt

Method

1. Place a frypan over a medium heat, add the speck and cook until golden brown.
2. Add the garlic and sauté for about 2 minutes until it is has cooked through and the fat from the speck has rendered, then remove from the heat.
3. Meanwhile - use a blender to mix the egg yolks, sea urchin and parmesan cheese until well combined.
4. In a pot of salted boiling water, cook the paste until al dente then drain, reserving the paste cooking liquid.
5. Transfer the pasta into a large cold pan, add the egg and sea urchin mixture with a ladle of the pasta cooking liquid, then butter, speck fat and garlic.
6. Place over a low flame and toss the pasta until the egg mixture thickens to coat the pasta.
7. Transfer to a serving bowl and finish with the chopped chives, sea salt and some more parmesan.

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