Mentaiko Pasta
Creamy, umami-rich pasta tossed with spicy cod roe and butter. A Japanese-inspired dish that comes together in minutes with restaurant-quality results.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 oz spaghetti or linguine
- 3 oz mentaiko (salted spicy cod roe)
- 3 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tbsp fresh lemon juice
- ½ tbsp soy sauce
- 1 sheet nori (seaweed sheet)
- 2 stalks fresh scallions
- 1 pinch kosher salt
- 1 pinch freshly cracked black pepper
Instructions
- 1
Fill a large pot with 2 quarts of cold water and set it over high heat. Bring to a rolling boil — you'll know it's ready when it's boiling vigorously and steam rises steadily from the surface.
- 2
While the water heats, prepare the mentaiko: Using a small spoon, carefully scrape 3 oz of mentaiko (salted spicy cod roe) into a small bowl, separating the roe from any membrane. The roe should look slightly grainy and orange-pink. Set aside.
- 3
Thinly slice 2 scallions, keeping the white and light green parts separate from the dark green tops — you'll add them at different times for maximum freshness and color.
- 4
Cut 1 sheet of nori seaweed into thin strips using kitchen scissors, or tear it by hand into bite-sized pieces. This adds a toasted seaweed flavor and visual contrast.
- 5
Once the water is at a rolling boil, add a generous pinch of kosher salt (about 1 tablespoon per quart) so the water tastes like seawater. Add 8 oz of spaghetti or linguine and stir immediately to prevent sticking. Cook until the pasta is al dente — tender but with a slight firmness when you bite it. Start checking at the lower end of the package time; you want just a whisper of resistance, not mushy.
- 6
While the pasta cooks, set a 10-inch stainless steel skillet over medium-low heat. Add 3 tablespoons of unsalted butter and let it melt slowly — do not brown it. You want a calm, foamy butter, not a nutty-brown one.
- 7
Add 0.25 cup of heavy cream to the melted butter and whisk gently to combine. The mixture should look pale and creamy. Let it warm for about 1 minute — it should steam gently but never boil, as boiling can break the sauce.
- 8
When the pasta is al dente, reserve 1 cup of the starchy cooking water, then drain the pasta in a colander. Do not rinse it — the starch on the pasta helps the sauce cling.
- 9
Remove the skillet from heat and let it cool for 10 seconds. Add the mentaiko roe to the warm cream and butter, stirring gently with a wooden spoon or fork. The heat will cook the roe just slightly, making it creamy without scrambling it. Stir in 0.5 tablespoon of soy sauce and 0.5 tablespoon of fresh lemon juice to brighten the umami.
- 10
Add the drained pasta to the mentaiko cream sauce and toss gently using tongs or two forks, lifting the pasta to coat evenly. If the sauce looks too thick, add reserved pasta water 2 tablespoons at a time, stirring between additions until the sauce is glossy and coats every strand — it should look creamy but not pooling.
- 11
Divide the pasta between two warm bowls. Top each portion with the dark green scallion tops, a small mound of nori strips, and a crack of fresh black pepper. Serve immediately — mentaiko pasta is best eaten right away while the sauce is warm and the flavors are bright.
Tools you’ll need
- large pot (4-quart minimum)
- colander
- 10-inch stainless steel skillet
- wooden spoon or fork
- tongs or two forks
- small bowl
- small spoon
- kitchen scissors
- whisk
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