Mentaiko Cream Pasta (Myungran Cream Pasta)
Serves 2 mentaiko cream pasta with auto-scaling for consistent sauce texture and seasoning.
Instructions
- 1
Split mentaiko sacs and scrape out the roe; finely mince garlic.
- 2
Cook spaghetti in salted water until 1 minute shy of done, reserving 120 ml pasta water.
- 3
Melt butter in a pan and gently sauté garlic over low heat.
- 4
Add cream and milk, heating just below a boil, then reduce to low.
- 5
Add two-thirds of the roe and pasta, tossing quickly for 1 minute while adjusting with pasta water.
- 6
Turn off heat, stir in cheese and lemon juice, then top with remaining roe and seaweed.
Tips
Nutrition (per serving)
Adjust Servings
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