Mentaiko Spaghetti

You think you've had spaghetti? Not like this! It has everything you would expect —fat, salty elements— but it also has a slightly spiced fish roe, mentaiko, which adds another layer of flavor and complexity to the dish. If you can't find mentaiko, substitute with any cured and soft roe.

Bring water to a boil in a large pot over high heat

Thinly slice <quantity>1</quantity> large nori sheet

Thinly slice <quantity>8</quantity> shiso leaves

Make a slit in the mentaiko roe sack and scrape out the roe. Reserve <quantity>120<unit>g</unit></quantity>

Add salt to taste to the boiling water

Cook <quantity>8<unit>oz</unit></quantity> of spaghetti until cooked through but still slightly firm. Reserve <quantity>1<unit>cup</unit></quantity> of the cooking water for later use

Strain the spaghetti

Transfer the spaghetti to a large bowl and add <quantity>3<unit>tbsp</unit></quantity> of unsalted butter. Mix to combine and melt the butter

Add <quantity>2<unit>tbsp</unit></quantity> of heavy cream and <quantity>1<unit>tbsp</unit></quantity> of soy sauce. Add salt to taste and mix to combine

Add the mentaiko roe and mix to incorporate

Add a splash of the spaghetti cooking water and mix to combine. Add more, if needed, to make the sauce creamy

Plate the spaghetti

Garnish with the nori and the shiso. The mentaiko spaghetti is ready

Don't wait too long, as you don't want the roe to cook. Enjoy!

Sous AI ✨

I'm here to answer any questions you have about Mentaiko Spaghetti. Try me!