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Prep 5 minutesmins
Cook 10 minutesmins
Total 15 minutesmins
This creamy mentaiko pasta comes together in 15 minutes! This easy Japanese fusion recipe combines warm spaghetti with a rich, garlicky, umami cod roe cream sauce.
This ultra-creamy mentaiko pasta is packed with deep savory umami flavors and couldn’t be easier to make in just 15 minutes. All you will need are a few pantry staple ingredients like spaghetti, heavy cream, soy sauce, and the mentaiko or cod roe!
This mentaiko recipe is perfect for a quick weeknight dinner or special date night. I may be biased, but this Japanese mentaiko spaghetti is a more delicious and satisfying alternative to typical Italian pasta.
The main ingredient, mentaiko (明太子 or karashi mentaiko), is a spicy Alaska pollock or cod roe, originating from Korea. The cod roe is first brined and then seasoned with powdered chilis. It has a deep, umami, salty, and mildly spicy flavor. Mentaiko is most commonly served as a side dish with pickled vegetables and steamed rice. You can find mentaiko in the refrigerated section of most Japanese or Korean supermarkets.
Ingredients
You can find all the ingredients for this mentaiko pasta recipe at your local Japanese or Korean grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Spaghetti: is ideal for absorbing the pasta sauce, but any other pasta variety will work.
Garlic: adds a savory aromatic flavor to the mentaiko sauce.
Karachi Mentaiko: is the spicy type of mentaiko that adds more flavor without being overly spicy. You can also choose the non-spicy version.
Heavy Cream: is the base of the mentaiko sauce that adds a rich creamy consistency.
Kewpie Mayonnaise: aids in making the sauce creamy and silky.
Unsalted Butter: adds a rich flavor and mouthfeel to the sauce. It is the source of fat that will prevent the noodles from sticking together.
Soy Sauce: the secret ingredient that enhances the rich creamy flavors and adds umami flavor.
Substitutions and Additions
Substitutions
Pasta: any type of pasta or noodles can be an alternative such as linguine, angel hair, udon, or ramen noodles.
Olive oil: a good alternative to butter.
Half and Half: an alternative to heavy cream.
Soy sauce alternatives: use tamari or coconut aminos for a gluten free version.
Additions
Shiso Leaves: Japanese shiso leaves add a fresh herbal flavor that brightens the mentaiko pasta.
Yuzo Kosho: adds a salty, spicy, citrus, zing of flavor.
Togarashi seasoning: for added heat and flavor.
Furikake seasoning: for added umami flavors.
How to Make Mentaiko Pasta
Here are the step-by-step instructions for this mentaiko pasta recipe.
Bring a large pot of salted water to a boil. Cook the spaghetti until it is al dente, according to the package instructions. Reserve 1/4 cup of pasta water. Drain and set aside.
In a large mixing bowl, squeeze the mentaiko roe out of the sac, then mix in the butter, grated garlic, heavy cream, Kewpie mayo, and soy sauce.
Mix in the pasta with 1/4 cup of pasta water.
Plate and garnish the mentaiko pasta with shredded nori, green onion, and more mentaiko.
Expert Tips
Use high-quality mentaiko. Mentaiko is the star of the recipe. Be sure to use fresh, high-quality mentaiko for the best flavor.
Remember to reserve pasta water. The pasta water is important to thin out the sauce to create a silky creamy consistency in the mentaiko sauce.
Combine the spaghetti without heat. Mentaiko roe is very delicate and can overheat quickly. Mixing the pasta without heat will prevent it from overcooking.
Taste and adjust: before serving, taste and adjust the sauce with soy sauce, butter, cream, or pasta water as needed.
Storage Instructions
This mentaiko pasta is best served immediately. You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: microwave the mentaiko spaghetti covered in 20-second increments, stirring between each increment until warm. Or gently reheat in a pan with a splash of water or cream to loosen the sauce over low heat.
Pairing Suggestions
This mentaiko pasta can be served for lunch or dinner on its own or with the following pairing suggestions.
Mentaiko has a unique, umami, briny, and slightly spicy flavor. It has a slightly popping texture when eaten.
Is mentaiko raw?
Mentaiko is lightly cured and is eaten raw. In this mentaiko pasta recipe, it is mixed with warm noodles, which gently warms it up without overcooking and ruining its texture and flavor.
What is the difference between tobiko and mentaiko pasta?
Tobiko is a flying fish roe, while mentaiko is a spicy cod roe. Tobiko is mildly sweet and briny, whereas mentaiko is rich and savory with a mildly spicy kick.
This creamy mentaiko pasta comes together in just 15 minutes! This easy Japanese fusion recipe combines warm spaghetti with a rich, garlicky, umami cod roe cream sauce.
Cook the spaghetti. Bring a large pot of salted water to a boil. Cook the spaghetti until it is al dente, according to the package instructions, and reserve 1/4 cup of the pasta water. Drain and set aside.
Prepare sauce. While the pasta is cooking, in a large mixing bowl, squeeze the mentaiko roe out of the sac, then add melted butter, grated garlic, heavy cream, Kewpie mayo, and soy sauce. Mix to combine.
Add the pasta. Add the pasta and mix thoroughly, adding 1/4 cup of pasta water or more as needed until you reach the desired consistency.
Serve. Plate and garnish with shredded nori, green onion, and more mentaiko.
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