This recipe was created by our chef/fisherman Kevin Butler after diving for sea urchin at Sea Ranch on the north coast. He made the first batch right there on the beach! The dish is rich with umami goodness, and a handful of fresh arugula tossed in towards the end gives it a peppery, fresh element. 

1 med onion, diced

3 garlic cloves, crushed to remove skin and then finely diced

2 oz bacon or prosciutto

1 egg yolk

¼ cup cream

¼ cup parmesan cheese

4 pieces uni (1 85-gram portion)

1 cup arugula

½ pound pasta - linguini or spaghetti

Fresh parsley

Put some water in a pot for the pasta, and while it's coming to a boil, start on the sauce. Reserve ¼ cup cooking liquid to stretch the sauce if needed.

Cook bacon or prosciutto and remove from fat. Dice into small pieces.

Add onion and sauté 5 min till soft

Add garlic and sauté 2 min

Pour in cream and bring to boil

Reduce heat and whisk in ½ of parmesan cheese

Whisk in uni and egg yolk

Salt and pepper to taste

Fold with pasta and arugula

Sprinkle with bacon 

Serve with the rest of parmesan and fresh parsley. This is one of the best meals we've ever had!