Wednesday, March 8, 2017

U is for: Uni Carbonara {Sea Urchin Pasta}

I have a weird love-hate relationship with Uni.

I feel like it's a very "foodie" ingredient and I'm supposed to be obsessed with it and order it whenever it's on a menu.

But the truth of the matter is, I don't love it.

Most of the time, it tastes to me like I'm taking a big bite of the ocean, and if you've ever been crushed by a wave and taken in a mouthful of seawater, it's not always the most pleasant experience.

That said, there are some instances where I can enjoy and appreciate the unique flavor and "umami" it brings to a dish. For example, one of my last nights in Greece a couple years ago, we ate at a nice Italian restaurant in Mykonos for my friend Josh's birthday. They had an uni pasta dish so I decided to try it. And lo and behold... I liked it! That said, it was still very rich and I couldn't finish the whole serving (especially after wine and appetizers), but I liked it enough to try my own version here on the blog.
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