Mentaiko Cream Pasta
Mentaiko cream pasta is a Japanese-style cream pasta where salted pollock roe melts into a butter, heavy cream, and milk sauce, creating a silky coating with tiny pops of roe texture throughout. Garlic is gently sauteed in butter before the cream and milk go in, and the mixture is heated just below boiling to prevent separation. Two-thirds of the roe is stirred in with the spaghetti while adjusting consistency with reserved pasta water, allowing the roe to cook gently through residual heat rather than direct flame, which can turn it fishy. Parmesan cheese and a squeeze of lemon juice cut through the richness with a bright, clean finish. The remaining raw roe and roasted seaweed flakes are placed on top for visual contrast and an extra layer of briny, nutty aroma.
Adjust Servings
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.
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