📝 About This Recipe
A quintessential example of 'Wafu-Pasta,' this dish marries the al dente bite of Italian spaghetti with the delicate, salty-sweet brine of Japanese pollack roe. The sauce is a luxurious emulsification of butter, cream, and roe that coats every strand in a pink, pearlescent glow. It is a masterclass in minimalist fusion, offering a sophisticated umami profile that is both comforting and incredibly elegant.
🥗 Ingredients
The Pasta
- 200 grams Spaghetti or Spaghettini (high-quality bronze-cut preferred)
- 1 tablespoon Kosher Salt (for the pasta water)
The Roe Base
- 2 sacs Tarako (Salted Pollack Roe) (about 60-80g; ensure it is Tarako (plain) not Mentai (spicy))
- 3 tablespoons Unsalted Butter (softened at room temperature)
- 2 tablespoons Heavy Cream (adds a silky richness)
- 1 teaspoon Usukuchi (Light) Soy Sauce (for a floral saltiness)
- 2-3 tablespoons Pasta Cooking Water (reserved from the pot)
The Garnishes
- 4-5 leaves Shiso Leaves (Perilla) (finely chiffonaded)
- 1 handful Kizami Nori (shredded dried seaweed)
- 1/4 piece Lemon (cut into small wedges)
- 1 teaspoon Toasted White Sesame Seeds (optional for crunch)
👨🍳 Instructions
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1
Bring a large pot of water (about 2 liters) to a rolling boil and add the tablespoon of salt.
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2
While the water heats, prepare the Tarako. Using the back of a knife or a small spoon, gently scrape the tiny roe eggs out of the thin membrane sac. Discard the membrane and place the roe in a large mixing bowl.
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3
Add the softened butter, heavy cream, and light soy sauce to the bowl with the Tarako roe. Use a whisk or fork to blend them until they form a smooth, pale pink paste.
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4
Drop the spaghetti into the boiling water. Cook for 1 minute less than the package instructions to ensure a perfect 'al dente' texture.
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5
While the pasta cooks, finely slice your shiso leaves into thin ribbons and ensure your nori is ready for garnishing.
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6
Just before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta cooking water and set it aside.
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7
Drain the pasta thoroughly in a colander, but do not rinse it. The residual heat is essential for melting the sauce ingredients.
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8
Immediately transfer the hot pasta into the large mixing bowl containing the Tarako mixture. Do not do this over a flame, as direct heat will scramble the delicate roe.
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9
Add 2 tablespoons of the reserved pasta water to the bowl. Use tongs to vigorously toss the pasta, emulsifying the butter and roe into a creamy sauce that clings to the noodles.
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10
If the sauce looks too thick or dry, add another tablespoon of pasta water until the consistency is glossy and fluid.
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11
Divide the pasta between two warmed bowls, twirling it high for an elegant presentation.
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12
Top generously with the shredded shiso leaves and kizami nori. Serve immediately with a lemon wedge on the side.
💡 Chef's Tips
Always use room temperature butter to ensure it melts instantly and evenly when hitting the hot pasta. Never cook the roe sauce in a pan over the stove; the residual heat of the pasta is enough to 'set' the roe without turning it grainy. If you cannot find Shiso, fresh Italian parsley or even chives can work, though the flavor profile will shift. For an extra umami boost, add a half-teaspoon of dashi powder to the roe mixture before tossing. Ensure your pasta water is well-salted; it is the primary seasoning for the noodles themselves.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a dry Japanese Sake. Serve alongside a simple green salad with a ginger-miso dressing to cut through the richness. A side of lightly steamed asparagus or snap peas adds a lovely crunch and color contrast. For a spicy kick, swap the Tarako for Mentaiko (spicy pollack roe) and add a dash of chili oil. Finish the meal with a light dessert like matcha mochi or a simple yuzu sorbet.