Description
This Creamy Japanese Mentaiko Pasta is a quick and comforting dish that combines al dente spaghetti with a rich and flavorful sauce made from spicy cod roe, butter, heavy cream, and savory seasonings. Featuring the umami of mentaiko and the creaminess of Kewpie mayo, this recipe offers a delightful fusion of traditional Japanese flavors with Italian pasta, perfect for an easy yet indulgent meal ready in just 20 minutes.
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 replace 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 rolling boil. Add the spaghetti and cook until al dente, which takes about 9 minutes depending on the pasta thickness.
- Prepare the Sauce: While the pasta cooks, melt the butter and combine it in a large mixing bowl with mentaiko, olive oil, heavy cream, Kewpie mayo, and soy sauce. Stir vigorously until the mixture becomes smooth and creamy, ensuring the mentaiko is evenly blended into the sauce.
- Reserve Pasta Water: Before draining the pasta, carefully reserve about 1/4 cup of the starchy pasta water which will help adjust the sauce’s consistency later.
- Combine Pasta and Sauce: Drain the spaghetti well and immediately add it to the bowl with the creamy mentaiko sauce. Toss gently but thoroughly, gradually adding the reserved pasta water as needed to reach your preferred level of creaminess and coating on the noodles.
- Plate and Garnish: Serve the pasta right away while hot. Garnish with shredded nori seaweed or sliced scallions for freshness and texture. Optionally, add a small amount of yuzu kosho to spice things up and add a citrusy kick.
Notes
- You can substitute heavy cream with milk for a lighter version of the sauce.
- Use Kewpie mayo for authentic flavor, but regular Japanese mayonnaise works as well.
- If you prefer less spice, omit the yuzu kosho or adjust to taste.
- Reserve pasta water carefully as it is key to emulsifying the sauce and keeping it silky.
- Try different pasta shapes like bucatini or rotini for a fun texture variation.
