Mentaiko Pasta

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.

Course Dinner, Lunch

Cuisine Asian Fusion, Japanese

Keyword cod roe pasta, mentaiko pasta recipe, mentaiko recipementaiko sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 687kcal

Author Megan

Equipment

Ingredients

8 oz spaghetti dried
1 clove garlic grated
2 pieces (80 g) Karachi mentaiko
¼ cup heavy cream
1 tablespoon Kewpie mayonnaise
2 tablespoon unsalted butter melted
1 tablespoon soy sauce
¼ cup pasta water.

Garnish

Shredded Nori
Green onion sliced
Karachi mentaiko

Instructions

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.

Notes

See the Expert Tips section for more guidance.

Nutrition