Mentaiko Spaghetti

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of water to a rolling boil and add the salt.

   Ca. 5 min.

   Kokkens note: Using a large pot prevents the pasta from clumping and ensures even cooking.

2. 2

   While the water heats, prepare the mentaiko by making a small slit down the length of the sac.

   Ca. 1 min.

3. 3

   Using the back of a knife or a spoon, gently scrape the roe out of the membrane into a large mixing bowl and discard the membrane.

   Ca. 2 min.

   Kokkens note: The mixing bowl should be large enough to toss the pasta in later.

4. 4

   Add the cubed butter, heavy cream, and soy sauce to the bowl with the roe. Set aside.

   Ca. 1 min.

   Kokkens note: Having the butter at room temperature helps it melt quickly when the hot pasta is added.

5. 5

   Add the spaghetti to the boiling water and cook according to package instructions until al dente.

   Ca. 8 min.

6. 6

   Just before draining the pasta, use a mug to reserve about half a cup of the starchy cooking water.

   Kokkens note: This starchy water is key to creating a creamy, emulsified sauce.

7. 7

   Drain the cooked spaghetti and immediately transfer it to the mixing bowl with the sauce ingredients.

   Ca. 1 min.

   Kokkens note: Work quickly so the residual heat from the pasta can melt the butter and create the sauce.

8. 8

   Use tongs to toss everything together rapidly until the spaghetti is evenly coated in a creamy sauce.

   Ca. 1 min.

9. 9

   If the sauce seems too thick, add a splash of the reserved pasta water and toss again until it reaches a silky consistency.

10. 10

    Divide the pasta between two serving plates, top with shredded nori and optional sliced shiso leaves, and serve immediately.

    Ca. 1 min.