Description
Creamy Mentaiko Pasta is a luscious Japanese-Italian fusion dish featuring spaghetti coated in a rich and flavorful sauce made from seasoned cod roe (mentaiko), heavy cream, butter, Parmesan cheese, and a hint of Japanese mayonnaise. Enhanced with garlic, lemon juice, and optional spice from red pepper flakes, this pasta offers a perfect balance of creaminess and umami with a delightful savory kick. Garnished with green onions and nori seaweed strips for an authentic touch, it’s a quick and satisfying meal that takes just 25 minutes to prepare and serves four.
Ingredients
Scale
Pasta
- 1 lb spaghetti or linguine
Sauce
- 4 pieces of mentaiko (seasoned cod roe), membranes removed
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise (Japanese Kewpie preferred)
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Garnish
- 1/4 cup chopped green onions
- Nori seaweed strips, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- Sauté the Garlic: Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, stirring frequently until fragrant but not browned.
- Create the Cream Sauce: Reduce the heat to low and add the heavy cream to the skillet. Stir gently and let it simmer for 2-3 minutes until the cream thickens slightly.
- Mix in the Mentaiko: Add the membranes-removed mentaiko, grated Parmesan cheese, Japanese mayonnaise, and lemon juice to the cream sauce. Stir thoroughly until the sauce is smooth and all ingredients are well combined.
- Season to Taste: Add salt, black pepper, and red pepper flakes if using. Adjust seasoning according to your preference.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss the pasta well to coat evenly. If the sauce appears too thick, gradually add reserved pasta water until desired consistency is achieved.
- Garnish and Serve: Portion the creamy mentaiko pasta into serving bowls. Sprinkle chopped green onions and optional nori seaweed strips on top. Serve immediately while hot for the best flavor experience.
Notes
- If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of chili oil.
- Use Japanese Kewpie mayonnaise for an authentic flavor, but regular mayonnaise can be substituted in a pinch.
- Make sure not to overcook the pasta; al dente texture pairs best with this creamy sauce.
- Reserving pasta water is important to adjust the sauce consistency smoothly without diluting the flavor.
- Membranes of mentaiko must be removed as they can be bitter and affect the sauce texture.
- Can be garnished with toasted sesame seeds or shiso leaves as alternative toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese Fusion
