Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente. Reserve 30ml of pasta cooking water before draining.
In a large pan, cook diced pancetta over medium heat until crispy and golden. Remove with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan.
Add minced garlic to the pan with pancetta fat and sauté for 30 seconds until fragrant, being careful not to burn.
Pour in the dry white wine and simmer for 2 minutes to reduce slightly and cook off the alcohol.
Reduce heat to low and add butter, stirring until melted and combined with the wine reduction.
Add the cooked spaghetti to the pan along with reserved pasta water. Toss gently to coat evenly, using the starchy water to create a silky sauce.
Season with salt and white pepper to taste. Divide pasta between serving bowls.
Top each serving with fresh sea urchin roe, crispy pancetta, and a sprinkle of fresh parsley and Parmesan cheese. Serve immediately while warm.
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