Mentaiko Pasta (明太子パスタ)

Name: Mentaiko Pasta (明太子パスタ)
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Ingredients: 90 grams karashi mentaiko ((about 2 pieces)); 2 tablespoons olive oil; 1/4 cup half and half ((half cream, half milk)); 9 grams Parmigiano Reggiano ((grated)); 200 grams dry spaghetti; 1/4 sheet nori ((cut into thin strips with scissors, for garnish)); 3 leaves green shiso ((thinly sliced, for garnish))

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Prep Time: 3 minutes

Cook Time: 9 minutes

Total: 12 minutes

Servings: 3

Author : Marc Matsumoto

easy pasta quick

Ingredients

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90 grams karashi mentaiko ((about 2 pieces))2 tablespoons olive oil1/4 cup half and half ((half cream, half milk))9 grams Parmigiano Reggiano ((grated))200 grams dry spaghetti1/4 sheet nori ((cut into thin strips with scissors, for garnish))3 leaves green shiso ((thinly sliced, for garnish))

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Instructions

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Step 1

Boil the pasta according to the package directions in well-salted water (about 1 tablespoon salt per 5 cups of water).

Step 2

Whole mentaiko comes in the roe sacks which have a tough outer membrane. Pierce one end of it and then squeeze the roe out of membrane into the bowl, like you're squeezing toothpaste out of the tube.

Step 3

Add the olive oil, half and half, and Parmigiano Reggiano and then whisk to combine.

Step 4

Prepare the garnishes.

Step 5

When the pasta is done, drain it and then add it immediately to the bowl with the Mentaiko sauce. Toss to coat the pasta evenly.

Step 6

You can plate it using tongs and a small bowl or ladle and then garnish it with the nori and shiso.