Description
Creamy Mentaiko Pasta is a flavorful Japanese-inspired dish that combines al dente spaghetti with a rich, buttery sauce made from spicy cod roe (mentaiko), cream, and a touch of soy sauce. Garnished with shredded nori and green onions, this easy-to-make pasta offers a perfect balance of creamy, savory, and spicy notes.
Ingredients
Scale
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 2 tablespoons milk
- 2 sacs mentaiko (spicy cod roe, about 2 tablespoons roe)
- 1 teaspoon soy sauce
- 1/2 teaspoon mirin (optional)
- Salt to taste
- Shredded nori (seaweed strips) for garnish
- Chopped green onions for garnish
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain the pasta once cooked and set aside.
- Prepare Mentaiko Roe: While the pasta cooks, carefully cut open the mentaiko sacs and scrape out the roe into a bowl, discarding any membranes.
- Make Sauce: In a small saucepan over low heat, melt the butter gently. Stir in heavy cream, milk, soy sauce, and mirin if using. Add the mentaiko roe and warm the mixture gently, being careful not to boil, just until heated through to preserve the roe’s delicate texture and flavor.
- Toss Pasta with Sauce: Return the drained spaghetti to the pot, pour the creamy mentaiko sauce over the noodles, and toss until the pasta is evenly coated with the sauce.
- Adjust Seasoning and Serve: Taste the pasta and adjust seasoning with salt if needed. Serve immediately, garnished with shredded nori and chopped green onions for added flavor and texture.
Notes
- Tarako (plain cod roe) can substitute for mentaiko for a milder flavor.
- For a richer sauce, add an extra splash of heavy cream or top the pasta with a soft-cooked egg.
