Creamy Mentaiko Pasta with Nori and Scallions

Why You’ll Love This Recipe

• Weeknight fast: from stove to table in about 20 minutes.
• Silky, briny, pleasantly spicy sauce that coats every strand.
• Choose your vibe: rich and creamy or lighter, dashi-forward.
• Minimal ingredients, maximum umami.

Grocery List

• Produce: Scallions, lemon (optional)
• Dairy: Unsalted butter, heavy cream (optional)
• Pantry: Spaghetti, nori sheets, soy sauce, sake or mirin (optional), kosher salt, shichimi togarashi (optional), instant dashi granules or prepared dashi, mentaiko (spicy cod roe; refrigerated seafood/Japanese market)

Full Ingredients

Mentaiko Butter Sauce

• 2 mentaiko sacs (about 2 oz/55 g), spicy cod roe
• 3 tbsp (42 g) unsalted butter, at room temperature
• Choose one: 2 tbsp (30 ml) heavy cream or 2 tbsp (30 ml) prepared dashi (or 2 tbsp hot water + 1/4 tsp instant dashi granules)
• 1 tsp (5 ml) soy sauce (light/usukuchi if you have it)
• 1 tsp (5 ml) sake or mirin (optional, for aroma)
• 1/2 tsp fresh lemon juice (optional, to brighten)
• Pinch shichimi togarashi or black pepper (optional)

Pasta

• 8 oz (225 g) spaghetti
• 4 quarts (3.8 L) water
• 2 tbsp kosher salt (for the pasta water)
• Up to 1/2 cup (120 ml) reserved pasta water, as needed

Toppings

• 2 scallions, thinly sliced (about 30 g)
• 1 sheet nori, cut into thin shreds (kizami nori)
• 1 tbsp unsalted butter (optional, to finish)
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep your garnishes

Thinly slice the scallions and cut the nori into fine shreds with kitchen scissors. Set aside. Place a large heatproof mixing bowl near the stove; you’ll build the sauce in this bowl and toss the pasta directly into it.

Step 2: Prepare the mentaiko

Use a small sharp knife to slit each mentaiko sac lengthwise. Gently scrape the roe into the mixing bowl with a spoon and discard the membranes. The roe should look loose and slightly glossy. If you prefer a milder dish, you can use 1.5 sacs and reserve the rest.

Step 3: Make the butter base

Add the softened butter, cream or dashi, soy sauce, and sake/mirin (if using) to the bowl with the roe. Add lemon juice and a pinch of shichimi or black pepper if you like a little heat. Stir until you have a cohesive, creamy mixture. Do not heat the mixture directly; the hot pasta will warm it just enough.

Step 4: Cook the spaghetti

Bring 4 quarts of water to a rolling boil. Add 2 tablespoons kosher salt, then the spaghetti. Cook until al dente, 8–9 minutes or per package directions, stirring occasionally so strands don’t stick. Before draining, dip out 1/2 cup of the starchy pasta water and keep it nearby.

Step 5: Emulsify the sauce with the pasta

Drain the spaghetti and immediately transfer it to the bowl with the mentaiko butter. Toss vigorously with tongs, adding splashes of the reserved pasta water (start with 2–4 tablespoons) until the sauce turns glossy and clings to every strand. The goal is a silky, coral-pink coating—not a pool of sauce. Taste and adjust with a few drops of soy or lemon if needed.

Step 6: Garnish and serve

Twirl the pasta into warm bowls. Top with shredded nori and scallions. Finish with a small knob of butter if you’d like extra richness, and serve right away with lemon wedges for squeezing at the table.

Pro Tips

• Room-temp butter blends faster and emulsifies more smoothly with pasta water.
• Keep the roe off direct heat—hot pasta is enough to warm it without toughening.
• Because mentaiko and soy are salty, avoid oversalting the pasta water if using usukuchi soy; you can reduce to 1.5 tbsp kosher salt if sensitive to salt.
• Cut nori with scissors for crisp, clean shreds that won’t clump.
• For a carbonara-like richness, whisk in 1 pasteurized egg yolk to the sauce base just before tossing (optional).

Variations

• Creamy Style: Use the heavy cream option and add 1–2 tbsp finely grated Parmesan for extra body and umami.
• Dashi-Forward: Skip cream and use dashi; finish with toasted sesame seeds for a lighter, briny version.
• Yuzu-Kosho Kick: Stir 1/4 tsp yuzu kosho into the sauce for citrusy heat that plays beautifully with the roe.

Storage & Make-Ahead

This pasta is best served immediately. You can mix the butter, soy, and cream/dashi up to 24 hours ahead; store covered in the refrigerator. Add the roe up to 6 hours before serving for best texture, and keep chilled. Leftovers can be refrigerated up to 1 day; reheat very gently with a splash of water over low heat or enjoy cold. The roe may firm slightly on reheating.

Nutrition (per serving)

Approximate with cream: 640 calories; 25 g fat; 84 g carbohydrates; 21 g protein; 3 g fiber; 1,200 mg sodium. Using dashi instead of cream reduces calories and fat slightly.