Mentaiko Cream Pasta: A Taste of the Sea!
How to Make Mentaiko Cream Pasta: Your Guide to Restaurant-Quality Pasta at Home
Discover how to create a delightful Mentaiko Cream Pasta using simple ingredients and a straightforward recipe. This dish features the savory, slightly salty burst of mentaiko (spicy cod roe) beautifully complemented by a rich, creamy sauce. It’s a perfect way to enjoy a sophisticated and flavorful meal, bringing a touch of luxury to any dining occasion.
Ingredients
- 2 Salted Mentaiko (cod roe), roe only
- 100g Spaghetti
- 200ml Heavy Cream
- 100ml Milk
- 6 cloves Garlic
- 1 Tbsp Butter
- 1 Scallion (finely chopped for garnish)
- 1/2 Onion (thinly sliced)
- 2 Tbsp Grated Parmesan Cheese
- Pinch of Black Pepper (freshly ground recommended)
- Salt to taste (for boiling pasta and seasoning)
Cooking Instructions
Step 1
First, prepare the mentaiko. Make a lengthwise cut down the center of the mentaiko pods. Gently scrape out the roe with a spoon or the back of a knife into a small bowl. Be careful not to break up the roe too much; aim for nice, distinct grains.
Step 2
Thinly slice the garlic cloves. If they are too thick, they may take longer to cook. Peel the onion and slice it thinly into strips.
Step 3
In a large pot, bring 1 liter (approx. 4 cups) of water to a rolling boil over high heat. Once boiling, add 10g of coarse salt. This seasons the pasta as it cooks.
Step 4
While the water heats, add the 100g of spaghetti to the boiling salted water. Cook according to package directions, but aim for ‘al dente’ – typically 1-2 minutes less than the suggested time. Drain the pasta, reserving a little of the pasta water, and set aside.
Step 5
Melt 1 tablespoon of butter in a skillet over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden. Be careful not to burn the garlic. Once the garlic is aromatic, add the sliced onion and sauté together until the onion becomes translucent.
Step 6
When the onions are softened and translucent, add the prepared mentaiko roe to the skillet. The roe may pop a little as it heats up, so keep the heat moderate.
Step 7
Reduce the heat to low. Gently stir the mentaiko with the garlic and onions for a short time, just enough to meld the flavors and warm the roe through. Avoid overcooking, as this can alter the delicate flavor of the mentaiko.
Step 8
Now, let’s create the creamy sauce. Pour the 200ml of heavy cream and 100ml of milk into the skillet. Cook over medium-low heat, stirring gently, until the sauce slightly thickens. Avoid boiling rapidly, as this can cause the sauce to separate.
Step 9
Once the sauce has reached a slightly thickened consistency, add the drained spaghetti to the skillet. Toss the pasta with the sauce until it’s evenly coated. Stir in the 2 tablespoons of grated Parmesan cheese until it melts into the sauce, enhancing its richness. If the sauce seems too thick, add a splash of the reserved pasta water.
Step 10
Finally, season the pasta. Taste the sauce, as mentaiko is naturally salty, and add salt if needed to achieve your desired flavor. Grind a little fresh black pepper over the pasta. Garnish generously with the finely chopped scallions, and optionally, a small amount of extra mentaiko roe for presentation. Your delicious Mentaiko Cream Pasta is now ready to be enjoyed!
