Mentaiko Spaghetti

Boil the bucatini in a saucepan with salted water, using less water than usual to concentrate the starch.

While pasta is cooking, combine mentaiko, creme fraiche, extra virgin olive oil, egg yolk, miso, lemon zest, and lemon juice in a bowl.

Prepare shiso garnish by stacking leaves, cutting out stems, rolling, and slicing finely.

Lightly toast nori over a flame.

Transfer the cooked bucatini to the bowl with the sauce mixture and add a splash of reserved pasta water.

Toss the pasta with the sauce; the residual heat will slightly cook the sauce ingredients into a glossy glaze.

Serve garnished with the prepared shiso and toasted nori, and add an optional extra egg yolk on top.