Lazy Morning Mentaiko Pasta
Briny, spicy pollock roe is tossed with hot butter-slicked spaghetti and a splash of cream to create a luscious pink-tinged sauce that clings to every strand. This Japanese-Italian fusion dish comes together in under 15 minutes, delivering bold umami flavor with minimal effort for those mornings when you crave something extraordinary without the fuss.
Ingredients
- 200g spaghetti or thin spaghettini
- 2 sacs mentaiko (spicy pollock roe), about 80g total
- 2 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream
+ 8 more ingredients
Instructions
Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package directions until just al dente. Reserve 1/4 cup of pasta cooking water before draining.
While the pasta cooks, prepare the mentaiko. Slit each sac lengthwise with a sharp knife and scrape out the roe using the back of the knife, discarding the membrane. Place the roe in a mixing bowl large enough to hold all the pasta.
Add the softened butter, heavy cream, soy sauce, and lemon juice to the mentaiko. Mix until it forms a smooth, creamy sauce.
In a small pan, gently warm the olive oil with the minced garlic over low heat until fragrant, about 1 minute. Do not let the garlic brown. Remove from heat.
Drain the pasta and immediately add it to the bowl with the mentaiko sauce while the spaghetti is still very hot. The heat from the pasta will gently warm the roe without cooking it completely, preserving its briny pop.
Add the garlic oil and toss everything together vigorously. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Divide between two plates. Top generously with nori strips, sliced shiso, and green onion. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI