Creamy Mentaiko Pasta with Fresh Spaghetti Revisited
This creamy mentaiko pasta will work like magic if you’re the kind of person who enjoys both mentaiko and spaghetti, together! What makes this version special is not only the fresh spaghetti, but also the creamy flavor without the use of cream! How can this be?! Read on to learn more…
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
- 8 oz fresh spaghetti
- 100 grams Mentaiko (~ 4 Tablespoons)
- 1/2 cup whole milk
- 1 tablespoon light soy sauce (usukuchi shoyu)
- 1/4 teaspoon sugar (+1/4 tsp more to taste)
- 1 teaspoon kewpie mayonnaise
- 2 tablespoons unsalted butter
- chives for garnish (can also use shiso, nori or green onion)
Instructions
- Prepare a boiling pot of salted water and cook fresh spaghetti until barely al dente and set aside
- Prepare the mentaiko sauce by removing the eggs with a spoon from the egg sack. Combine with milk, soy sauce, mayo in a small bowl or cup and set aside.
- Once the pasta has cooked, drain and reserve 1/4 cup pasta water.
- Using a large skillet or clean pot, on medium heat, melt the butter and add the pasta. Toss until pasta is evenly coated, roughly 20-30 seconds and turn heat to low.
- Add in the mentaiko sauce, mix to evenly coat noodles another 20-30 seconds. Be careful not to allow all the liquid to evaporate. If you did, add in reserved pasta water to thin.
- Remove from heat and serve with chives!