Mentaiko Pasta
Dive into the rich and savory flavors of Mentaiko Pasta, a Japanese-Italian fusion dish that delivers creamy umami perfection in every bite. This quick and easy recipe combines al dente spaghetti with a luscious sauce made from spicy cod roe (mentaiko), unsalted butter, heavy cream, and a hint of soy sauce for an irresistible depth of flavor. Fresh lemon juice adds a bright note, while grated Parmesan melts seamlessly into the silky sauce. Garnished with aromatic chopped parsley and delicate slivers of nori seaweed, this dish is as visually stunning as it is delicious. Ready in just 30 minutes, Mentaiko Pasta is perfect for a weeknight indulgence or a sophisticated dinner. Simple yet flavorful, it’s a must-try for lovers of Japanese cuisine and pasta enthusiasts alike!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 250 grams spaghetti
- 80 grams mentaiko (spicy cod roe)
- 40 grams unsalted butter
- 100 milliliters heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon fresh lemon juice
- 30 grams grated Parmesan cheese
- 1 sheet nori seaweed (sliced)
- 1 tablespoon fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the rest and set the spaghetti aside.
While the pasta is cooking, prepare the mentaiko sauce. Cut the mentaiko sac open and scrape the roe out into a small bowl, discarding the sac.
In a large skillet over medium heat, melt the unsalted butter. Add the heavy cream and soy sauce, and stir to combine.
Add the mentaiko to the skillet, stirring gently until the sauce is a smooth, uniform mixture. Cook for about 2 minutes. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Stir in the lemon juice and Parmesan cheese, allowing the cheese to melt fully.
Add the cooked spaghetti to the skillet with the mentaiko sauce. Toss gently until the pasta is fully coated with sauce. Season with salt and black pepper to taste.
Serve the mentaiko pasta hot, garnished with sliced nori seaweed and fresh parsley.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.8 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 201 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
