Creamy Mentaiko Pasta
Creamy mentaiko pasta is one of those dishes I still think about after traveling. I had it in Kyoto just 2 months ago, tucked away in a small café, and it completely caught me off guard! The sauce was unbelievably creamy yet light, with just the right amount of briny richness from the mentaiko. It was comforting, savory, and so different from the Italian pastas I was used to. This dish is a great example of wafu pasta, a Japanese take on pasta that blends Western techniques with Japanese flavors. The best part is that you can recreate that same creamy, satisfying bowl at home with just a handful of simple ingredients and very little time!
What is mentaiko?
Mentaiko is seasoned cod roe that’s super popular in Japanese cooking. It has a salty, savory flavor with a slight kick of spice, and when you mix it into warm dishes, it melts down into something really rich and comforting. You’ll often see mentaiko served over rice, stuffed into onigiri, or used as a topping for simple dishes where it can really shine.
But my favorite way of having mentaiko? This pasta of course! It blends right into the sauce and adds tons of umami without feeling heavy or fishy. That’s what makes creamy mentaiko pasta so special. It’s cozy, flavorful, and a perfect example of wafu pasta.
Typically, you can find mentaiko in either the refrigerated or frozen section of Japanese or Korean supermarkets.
What is wafu pasta?
Wafu pasta is Japanese-style pasta that blends Italian noodles with Japanese flavors and ingredients. Think of it as comfort pasta with a Japanese twist!
In addition to the usual tomato and cream sauces, wafu pasta also uses ingredients like soy sauce, butter, mentaiko, miso, dashi, seaweed, mushrooms, or shiso. The flavors are usually lighter, more savory, and very balanced, letting simple ingredients shine.
It’s popular in Japan because it’s easy to make at home and incredibly comforting. Dishes like mentaiko pasta, soy butter mushroom pasta, and miso cream pasta are all classic examples of wafu pasta. It’s familiar, cozy, and a little different, in the best way!
Tips for Making the Best Mentaiko Pasta
- Remove the membrane cleanly
Slice the mentaiko sac lengthwise and scrape out the roe with the back of a knife or spoon. This gives you a smooth sauce without chewy bits. - Warm, not hot pasta is key
Let the pasta cool for about 30 seconds after draining before mixing in the mentaiko sauce. If it’s too hot, the roe can turn grainy instead of creamy. - Emulsify the sauce before adding pasta
Mix the mentaiko with butter, cream, and pasta water in a bowl first. This helps everything blend evenly instead of clumping on the noodles. - Use pasta water gradually
Add pasta water a tablespoon at a time. You’re aiming for a glossy, silky sauce that coats the noodles, not something soupy. - Serve immediately
Mentaiko pasta thickens quickly as it cools. Plate it right away for that smooth, restaurant-style texture.
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Ingredients
2 sacs Mentaiko (about 60g)
- 2 servings of your favorite spaghetti
1/4 cup Heavy cream
1/4 cup Milk
3 tbsp Butter (melted)
2 tbsp Soy sauce
- Nori to garnish
Step by step instructions
1. Bring a large pot of water to a boil
Season a pot of water generously with salt and cook the pasta according to package instructions until al dente.
2. Prepare the mentaiko sauce
While the pasta cooks, slice open the mentaiko sacs and gently scrape out the roe. Add the mentaiko to a large bowl along with melted butter, heavy cream, milk, and soy sauce. Mix until smooth and well combined.
3. Combine pasta and sauce
Reserve some pasta water, then drain the pasta. Let it cool slightly, then add it to the bowl with the mentaiko sauce. Toss until evenly coated, adding pasta water a little at a time if the sauce feels too thick.
4. Serve and finish
Plate the pasta and top with shredded nori. Serve immediately while warm.
Creamy Mentaiko Pasta
Ingredients
- 2 sacs Mentaiko (about 60g)
- 2 servings Pasta
- 1/4 cup Heavy cream
- 1/4 cup Milk
- 3 tbsp Butter (melted)
- 2 tbsp Soy sauce
- Nori to garnish
Instructions
- Bring a large pot of water to a boil：Season a pot of water generously with salt and cook the pasta according to package instructions until al dente.
- Prepare the mentaiko sauce:While the pasta cooks, slice open the mentaiko sacs and gently scrape out the roe. Add the mentaiko to a large bowl along with melted butter, heavy cream, milk, and soy sauce. Mix until smooth and well combined.
- Combine pasta and sauce:Reserve some pasta water, then drain the pasta. Let it cool slightly, then add it to the bowl with the mentaiko sauce. Toss until evenly coated, adding pasta water a little at a time if the sauce feels too thick.
- Serve and finish:Plate the pasta and top with shredded nori. Serve immediately while warm.