Smoky Uni Carbonara

• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1 large garlic clove, finely chopped
• 1/2 cup panko (Japanese-style breadcrumbs)
• 2 1/4 teaspoons kosher salt, divided
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 ounce Grana Padano cheese, finely shredded (about 1/3 cup)
• 4 ounces (about 4 slices) uncooked hickory-smoked bacon, chopped
• 12 ounces uncooked bucatini pasta
• 1 (120-gram) tray (about 4 1/4 oz.) fresh sea urchin roe (uni), at room temperature, divided
• 2 tablespoons fresh lemon juice (from 1 large lemon)
• 1 teaspoon black pepper
• 1/4 cup roughly chopped fresh flat-leaf parsley

1. Bring a large stockpot of water to a boil. Meanwhile, heat 2 tablespoons oil in a large skillet over medium; add garlic, and cook, stirring constantly, until light golden, 1 to 2 minutes. Add panko and 1/4 teaspoon of the salt; cook, stirring occasionally, until toasted, about 5 minutes. Transfer panko to a plate; wipe skillet clean.
2. Lightly whisk eggs, egg yolk, and cheese in a medium bowl; set aside. Add remaining 1/2 tablespoon oil to skillet, and heat over medium. Add bacon; cook until rendered and just beginning to crisp, about 7 minutes. Reduce heat to low to keep warm.
3. Add remaining 2 teaspoons salt to the boiling water; add pasta, and cook until al dente, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Add pasta and 1/4 cup of the reserved cooking water to skillet; toss to coat. Remove from heat.
4. Add egg mixture and 2 ounces of the uni to skillet, stirring until uni dissolves into sauce. Stir in up to 3/4 cup reserved cooking water, 1/2 cup at a time, until desired consistency is reached. Stir in lemon juice; top with pepper, parsley, panko mixture, and remaining uni. Serve immediately.

extravirgin olive oil, garlic, breadcrumbs, kosher salt, eggs, egg yolk, padano cheese, bacon, bucatini pasta, lemon juice, black pepper, parsley

Taken from www.myrecipes.com/recipe/smoky-uni-carbonara (may not work)