Description
This Creamy Japanese Mentaiko Pasta is a quick and comforting dish featuring spicy cod roe blended with a luscious mix of butter, cream, and soy sauce. Perfectly al dente spaghetti is tossed with the rich, savory sauce to create an umami-packed meal that takes just 20 minutes to prepare. Garnished with nori seaweed or scallions, it offers an authentic taste of Japanese fusion cuisine that’s both satisfying and easy to make at home.
Ingredients
Scale
Pasta
- 8 oz Spaghetti (or bucatini/rotini for a twist)
Sauce
- 2 tbsp Mentaiko (spicy cod roe, from Asian markets)
- 2 tbsp Butter (can substitute with olive oil)
- 1 tbsp Olive Oil (substitute with avocado or sunflower oil if desired)
- 1 cup Heavy Cream (or substitute with milk for lighter version)
- 1 tbsp Kewpie Mayo (optional, can use Japanese mayonnaise)
- 1 tbsp Soy Sauce (adjust based on preference)
Garnish
- 1 sheet Nori Seaweed (or scallions)
- 1 tbsp Yuzu Kosho (optional, for extra spice)
Instructions
- Boil Water: Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente, which usually takes about 9 minutes. Stir occasionally to prevent sticking.
- Prepare the Sauce: While the pasta cooks, combine the mentaiko, melted butter, olive oil, heavy cream, Kewpie mayo, and soy sauce in a large mixing bowl. Stir thoroughly until the mixture becomes smooth and creamy, ensuring that the mentaiko is evenly incorporated.
- Reserve Pasta Water: Before draining the pasta, scoop out about 1/4 cup of the starchy pasta water and set it aside. This water will help adjust the sauce’s consistency later.
- Combine Pasta and Sauce: Drain the spaghetti well and immediately transfer it to the bowl with the sauce. Toss gently to coat the pasta evenly, adding the reserved pasta water gradually until you reach your preferred creaminess and texture.
- Plate and Garnish: Serve the creamy mentaiko pasta immediately while warm. Garnish with shredded nori seaweed or chopped scallions for added flavor and texture. Optionally, sprinkle some yuzu kosho if you desire an extra layer of spicy citrus zest.
Notes
- For a lighter version, substitute heavy cream with milk, but note the sauce will be less rich.
- Kewpie mayo adds extra creaminess and slight tang but can be omitted for a simpler sauce.
- Mentaiko can be found in Asian supermarkets, or you can substitute with tarako for a milder flavor.
- Adjust soy sauce quantity based on your preferred saltiness.
- Reserving pasta water is key to achieving the perfect creamy consistency.
- Use freshly cooked pasta for best texture and flavor.
