Kitchen notes · a little help before you start
Creamy Mentaiko Pasta
Creamy Mentaiko Pasta is made with karashi mentaiko, dry spaghetti, and half and half.
- Prep
- 3 min
- Cook
- 9 min
- Total
- 12 min
- Original yield
- Serves 3
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
3. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
karashi mentaiko (about 2 pieces)
In the method: Boil the 200 grams dry spaghetti according to the package directions in well-salted water (about 1 tablespoon salt per 5 cups of water).
half and half (half cream, half milk)
In the method: Add the 2 tablespoons olive oil, 1/4 cup half and half, and 9 grams Parmigiano Reggiano and then whisk to combine.
Parmigiano Reggiano (grated)
In the method: Add the 2 tablespoons olive oil, 1/4 cup half and half, and 9 grams Parmigiano Reggiano and then whisk to combine.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 90 grams karashi mentaiko (about 2 pieces)Ingredient note
Source: 2 tablespoons olive oilIngredient note
Source: 1/4 cup half and half (half cream, half milk)Ingredient note
Source: 9 grams Parmigiano Reggiano (grated)Ingredient note
Source: 200 grams dry spaghettiIngredient note
Source: 1/4 sheet nori (cut into thin strips with scissors, for garnish)Ingredient note
Source: 3 leaves green shiso (thinly sliced, for garnish)Ingredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 6 steps completeMake room for Creamy Mentaiko Pasta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
You can plate it using tongs and a small bowl or ladle and then garnish it with the nori and shiso.
A few questions you might have
What should I prepare first?
Start with this step: Boil the 200 grams dry spaghetti according to the package directions in well-salted water (about 1 tablespoon salt per 5 cups of water).
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What happens at the end?
You can plate it using tongs and a small bowl or ladle and then garnish it with the nori and shiso.
How do I plan the ingredient amounts?
This version serves 3. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.