Main Dish
Mentaiko Spaghetti
A creamy, briny Japanese wafu pasta dish made with salted spicy pollock roe (mentaiko) and bucatini.
Chef, Serious Eats columnist, Wok cookbook author
More recipes from J. Kenji López-AltIngredients
11 itemsMethod
7 steps Cook mode Soon-
Boil the bucatini in a saucepan with salted water, using less water than usual to concentrate the starch.
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While pasta is cooking, combine mentaiko, creme fraiche, extra virgin olive oil, egg yolk, miso, lemon zest, and lemon juice in a bowl.
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Prepare shiso garnish by stacking leaves, cutting out stems, rolling, and slicing finely.
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Lightly toast nori over a flame.
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Transfer the cooked bucatini to the bowl with the sauce mixture and add a splash of reserved pasta water.
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Toss the pasta with the sauce; the residual heat will slightly cook the sauce ingredients into a glossy glaze.
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Serve garnished with the prepared shiso and toasted nori, and add an optional extra egg yolk on top.
Nutrition
per servingNutrition estimate coming soon
Per-serving calories and macros will appear here once this recipe's ingredients are matched to our ingredient database. The estimate scales with servings.
