Creamy Mentaiko Pasta

With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.

This Creamy Mentaiko Pasta recipe is a delicious Japanese-style cod roe pasta that comes together in a matter of minutes from just a handful of ingredients. With a rich, creamy sauce that's loaded with umami, it's no wonder this new classic has become a household staple in Japan.

Course Entree

Cuisine Japanese

Keyword easy, pasta, quick, simple, wafu

Level Beginner

Main Ingredient Fish, Pasta

Diet Low Sugar, Pescatarian

Prep Time 3

Cook Time 9

Total Time 12

Servings servings

Calories 410kcal

Equipment

Ingredients

90 grams karashi mentaiko (about 2 pieces)
2 tablespoons olive oil
¼ cup half and half (half cream, half milk)
9 grams Parmigiano Reggiano (grated)
200 grams dry spaghetti
¼ sheet nori (cut into thin strips with scissors, for garnish)
3 leaves green shiso (thinly sliced, for garnish)

Grams + US Cups - US Standard

Instructions

Boil the 200 grams dry spaghetti according to the package directions in well-salted water (about 1 tablespoon salt per 5 cups of water).
200 grams dry spaghetti
Whole mentaiko comes in the roe sacks which have a tough outer membrane. Pierce one end of the 90 grams karashi mentaiko and then squeeze the roe out of membrane into the bowl, like you're squeezing toothpaste out of the tube.
90 grams karashi mentaiko
Add the 2 tablespoons olive oil, ¼ cup half and half, and 9 grams Parmigiano Reggiano and then whisk to combine.
2 tablespoons olive oil, ¼ cup half and half, 9 grams Parmigiano Reggiano
Prepare the ¼ sheet nori and 3 leaves green shiso by cutting into thin strips.
¼ sheet nori, 3 leaves green shiso
When the pasta is done, drain it and then add it immediately to the bowl with the Mentaiko sauce. Toss to coat the pasta evenly.
You can plate it using tongs and a small bowl or ladle and then garnish it with the nori and shiso.

Video

Nutrition