morimotos sea urchin carbonara

when we visited morimoto napa, the uni carbonara was a standout dish. i just took a carbonara recipe and added some ingredients.

Ingredients:
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon
1 clove garlic, chopped
1 (16 ounce) package angel hair
1/2 cup heavy cream
3/4 cup shredded Parmesan cheese
petite green peas
uni
tobiko
shredded seaweed
salt and pepper to taste

Directions
1.Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon and peas, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3.In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper. Top with uni, tobiko, and seaweed. the outcome though was not like what we had at the restaurant. the conclusion is that morimotos was not a real carbonara but his pasta had a very soupy, light, cream broth. i actually tried making it again the next night, not with uni and the results were closer and better. the broth helps melt the uni and not make the pasta too heavy.