Imported from the web

Mentaiko Cream Pasta

Name: Mentaiko Cream Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 100 g Pasta (Cooked and set aside; the source does not provide cooking time or water quantity); 1 Mentaiko (Remove the outer membrane; approximately 1 roe sac, exact weight not provided); 3 Shiso leaves (Julienned, for finishing); 1 Garlic (Finely minced); 1 Dried chili pepper (Small); Olive oil (Added to a cold pan; quantity not provided by the source); White wine (A small amount, for deglazing); Stock or pasta water (A small amount; choose one); 100 ml Heavy cream; Unsalted butter (Added according to the video's narration; quantity not provided); Grated cheese (Sprinkled on top at the end according to the video's narration; quantity not provided)

Recipe by 陳宥豪 @chen.you.hao.287472 · Facebook

Imported by John Tan on SeeMeCook

A Japanese-style pasta dish combining the savory umami of mentaiko, the richness of cream, and the refreshing aroma of shiso. The mentaiko is folded into the sauce over low heat to preserve its flavor and evenly coat the pasta.

1 servings25 minItalian

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Ingredients

100 g Pasta (Cooked and set aside; the source does not provide cooking time or water quantity)
1 Mentaiko (Remove the outer membrane; approximately 1 roe sac, exact weight not provided)
3 Shiso leaves (Julienned, for finishing)
1 Garlic (Finely minced)
1 Dried chili pepper (Small)
Olive oil (Added to a cold pan; quantity not provided by the source)
White wine (A small amount, for deglazing)
Stock or pasta water (A small amount; choose one)
100 ml Heavy cream
Unsalted butter (Added according to the video's narration; quantity not provided)
Grated cheese (Sprinkled on top at the end according to the video's narration; quantity not provided)

Steps

1
Julienne the shiso leaves, finely mince the garlic, and remove the outer membrane from the mentaiko.
2
Cook the pasta until done and set aside. The source does not provide the amount of cooking water, salt quantity, or cooking time; follow the package instructions.
3
Add the olive oil and minced garlic to a cold pan, then slowly sauté over low heat until fragrant.
4
Add the dried chili pepper, then deglaze the pan with a small amount of white wine.
5
Pour in 100 ml heavy cream, then add a small amount of stock or pasta water.
6
When the sauce begins to bubble gently and slightly thicken, add the mentaiko. Reduce the heat to low and slowly stir to break up the mentaiko.
7
Add the cooked pasta and toss quickly to combine, ensuring the mentaiko cream sauce evenly coats every strand. The video also mentions adding unsalted butter, but does not provide a quantity.
8
Twirl the pasta onto a plate, then top with mentaiko and the julienned shiso. Sprinkle with grated cheese as mentioned in the video.

Notes

Do not continue cooking the mentaiko over high heat. Add it over low heat after the sauce has slightly thickened to preserve its fresh flavor. The source does not provide exact quantities for the olive oil, unsalted butter, grated cheese, stock or pasta water, or white wine; the pasta-cooking method is also not described in detail.