Mentaiko Spaghetti

• doses: 4 people
• tempo ativo: 10 min
• tempo total: 40 min

Ingredientes

Mentaiko is made from pollock(cod) roe covered in salt and spices. This is a creamy, savory pasta dish made with marinated cod roe, cream, yogurt, miso, and lemon, tossed with hot pasta and finished with shiso and nori. The sauce is emulsified with pasta water for a silky, glossy finish.

2 whole sacs mentaiko or tarako

2 tablespoons heavy cream

2 tablespoons Greek yogurt

1 tablespoon extra-virgin olive oil

1 large egg yolk

1 tablespoon yellow or brown miso paste

Zest and juice from 1/2 lemon

Salt and freshly ground black pepper

1 pound spaghetti, bucatini or other long skinny pasta

A small handful of chopped fresh shiso leaves. Basil is a great alternative.

Nori seaweed - thinly julienned

Instruções

1. Split open the mentaiko sacs with a tip of knife and lay them flat against a cutting board with the membrane on the bottom. Using a spoon or the back of a knife, scrape the eggs from the membrane and discard the membrane.

2. In a bowl at least large enough to hold 1 pound cooked pasta, create the sauce by whisking together the mentaiko, heady cream, yogurt, olive oil, egg yolk, miso, lemon zest and lemon juice.

3. Heat a couple inches of water in a straight-sided sauté pan or saucepan over high until boiling. Add the pasta and cook, stirring occasionally, until it is as done as you like it. No need to salt the pasta water.

4. Scoop about 1/2 cup pasta water from the pan. Whisking constantly, add it to the bowl with the sauce. Set aside another ladle of pasta water in a cup or bowl nearby.

5. Drain the pasta and immediately add it to the bowl of sauce. Toss the sauce and pasta thoroughly and constantly until the sauce thickens and coats the spaghetti with a glossy sheen. If it starts to get too thick, thin it out with some of the reserved pasta water.

6. Garnish with fresh shiso leaves and nori, adjust seasoning to taste with salt and pepper, and serve immediately.