How to Make Mentaiko Pasta (No Cream Needed!)

By Sudachi · 25 min

Ingredients

Instructions

1. Bring 2000 ml water to a rolling boil, add 1 tbsp salt and the 200 g spaghetti. Cook for 1 minute less than the package time (30 seconds to 1 minute less), so it is a little firmer than al dente.
2. Scrape the roe out of the 80 g spicy cod roe (mentaiko) with a spoon after cutting through the membrane. Discard the skin or save it.
3. In a large bowl, combine the mentaiko, 20 g softened unsalted butter, 1 tbsp olive oil, 1 tsp koikuchi soy sauce, 1 pinch black pepper, 1 tsp grated parmesan, ¼ tsp sugar, ⅛ tsp smoked paprika (optional) and 1 tbsp whole milk.
4. Add 1 tbsp of pasta water to the sauce bowl and mix until smooth.
5. When the pasta is nearly done, add one more tbsp of pasta water to the sauce and whisk well. Drain the pasta, shake off the water, add it to the bowl immediately and toss until every strand is coated.
6. Divide between plates and top with shredded shiso or kizami nori, a squeeze of lemon juice and lemon zest to taste.

Summarized from Sudachi's video. Watch it for the details.

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