Creamy Mentaiko Spaghetti with Cream, butter and soy sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
- 8 oz Spaghetti (i likeRustichella)
- 2 sacks Mentaiko (egg sacks ~3 Tbsp each)
- 3 Tablespoons cream
- 1 tablespoon soy sauce (regular shoyu, try to use marudaizu (whole soy bean) if you can find it)
- 3 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!