Mentaiko Spaghetti
This popular Japanese-Italian fusion dish features spaghetti tossed in a simple, savory sauce. The uncooked sauce is made from spicy pollock roe (mentaiko), butter, and a touch of cream, creating a quick, creamy, and flavorful meal.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gspaghetti
- 1 tbspsalt, for pasta water
sauce
- 80 gmentaiko, from 1-2 sacs
- 40 gunsalted butter, cubed, at room temperature
- 30 mlheavy cream
- 1 tspsoy sauce
garnish
- 1 pcsnori, shredded
- 2 pcsshiso leaf, thinly sliced(optional)
Equipment
tongs · large pot · colander · cutting board · knife · large mixing bowl
The method
Step by step
- 1
Bring a large pot of water to a rolling boil and add the salt.
About 5 min
Cook’s note: Using a large pot prevents the pasta from clumping and ensures even cooking.
- 2
While the water heats, prepare the mentaiko by making a small slit down the length of the sac.
About 1 min
- 3
Using the back of a knife or a spoon, gently scrape the roe out of the membrane into a large mixing bowl and discard the membrane.
About 2 min
Cook’s note: The mixing bowl should be large enough to toss the pasta in later.
- 4
Add the cubed butter, heavy cream, and soy sauce to the bowl with the roe. Set aside.
About 1 min
Cook’s note: Having the butter at room temperature helps it melt quickly when the hot pasta is added.
- 5
Add the spaghetti to the boiling water and cook according to package instructions until al dente.
About 8 min
- 6
Just before draining the pasta, use a mug to reserve about half a cup of the starchy cooking water.
Cook’s note: This starchy water is key to creating a creamy, emulsified sauce.
- 7
Drain the cooked spaghetti and immediately transfer it to the mixing bowl with the sauce ingredients.
About 1 min
Cook’s note: Work quickly so the residual heat from the pasta can melt the butter and create the sauce.
- 8
Use tongs to toss everything together rapidly until the spaghetti is evenly coated in a creamy sauce.
About 1 min
- 9
If the sauce seems too thick, add a splash of the reserved pasta water and toss again until it reaches a silky consistency.
- 10
Divide the pasta between two serving plates, top with shredded nori and optional sliced shiso leaves, and serve immediately.
About 1 min
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a non-stick pan over low heat with a splash of water or milk to loosen the sauce.
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