Easy Mentaiko Pasta
This easy mentaiko pasta adds bursts of salty cod roe and pops of aromatic shiso to typically Western ingredients like spaghetti, cream and butter.
Ingredients
- 8 oz spaghetti
- 2 sacs mentaiko
- 3 T heavy cream
- 2 T whole milk
- 2 T butter melted
- 1 T light soy sauce substitute regular soy sauce if needed
- 8 turns black pepper
Instructions
Boil the pasta
- Cook the spaghetti in thoroughly salted water according to the package’s instructions.
Make the sauce
- While the spaghetti is boiling, gently slice open the mentaiko membrane and scrape out the eggs. Discard the membrane.
- Add the mentaiko along with the heavy cream, milk, melted butter, light soy sauce, pepper, and a pinch of kosher salt to a large bowl and mix well.
Assemble the pasta
- Once it's done cooking, drain the spaghetti.
- While still hot, add the spaghetti to the large bowl with the sauce. Toss the spaghetti with the sauce to evenly distribute.
Garnish and serve
- Place the pasta in individual serving dishes and garnish with shredded nori and shiso. Serve right away.