Myeongran Lemon Cream Fettuccine
Myeongran lemon cream fettuccine coats wide pasta ribbons in a sauce built from salted pollock roe (myeongran), heavy cream, butter, and lemon zest. The roe is mixed into the sauce off the heat so its small eggs stay intact and pop with briny flavor when bitten. Garlic bloomed in butter provides the aromatic base, and cream with milk tempers the roe's saltiness into a balanced, smooth coating. Lemon zest - not juice - adds citrus fragrance without thinning the sauce or adding acidity. Parmigiano-Reggiano deepens the savory layer, and the broad fettuccine surface holds the thick cream effectively. The dish takes about 20 minutes, with the critical step being the off-heat incorporation of roe to prevent it from hardening.
Adjust Servings
Instructions
- 1
Remove the membrane from the pollock roe and finely mince the garlic.
- 2
Cook fettuccine in salted boiling water until al dente and reserve 1 cup of pasta water.
- 3
Melt butter in a pan and gently saute garlic over low heat without browning.
- 4
Add cream and milk, warm to just below a simmer, then stir in half the roe.
- 5
Add pasta, Parmigiano, and lemon zest, tossing while adjusting consistency with pasta water.
- 6
Turn off the heat, top with remaining roe, season with salt and pepper, and serve immediately.
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