Recipe Description
When cooking with Salty Gold, I highly encourage getting saucy. Pasta with uni butter sauce is my go to dish to entertain and serve guests a restaurant quality meal from the comfort of home. The uni and starchy pasta water emulsify together into a rich sauce that’s nutty and faintly reminiscent of the sea.
Serves 4
INGREDIENTS
-1/4 cup Salty Gold Uni Butter
-2 cups pasta, dry: llinguini or spaghetti
-3 tablespoons heavy cream
-1 lemon, zested and juiced
-1/2 Teaspoon chili flake
-½ Teaspoon salt
-⅛ tsp black pepper, or to taste
-¼ cup parmesan cheese, grated
- Bring a large pot of water to boil (6 quarts or more) and add a heavy pinch of salt.
- As soon as the water is boiling, add the pasta. Cook according to the package instructions until al dente- the pasta should have a bit of bite left.
- Drain the pasta into a colander, making sure to save ¼ cup of the pasta water. Transfer the pasta water into a measuring cup.
- Heat the pasta water, cream, and butter in the pot until butter is nearly melted. Swirl the pan and mix with the spatula to prevent the butter from scorching. Fold in the lemon zest and chili flake. Reduce to medium heat until it coats the back of a spoon.
- Add the pasta back to the pot and give it several big stirs to incorporate all of the sauce.
- Add the freshly ground pepper and lemon juice, then sprinkle over the parmesan cheese. Taste and season additionally if needed.