Creamy Mentaiko Pasta with Fresh Spaghetti

Creamy Mentaiko Pasta with Fresh Spaghetti

This is a sponsored post. Kewpie USA was kind enough to send me a box of mayonnaise and some salad dressings and this was one of the dishes that I’ve prepared with their products. If you haven’t heard of Kewpie before, it’s well known for it’s mayonnaise, which is richer and creamier than it’s American counterparts. They also make great salad dressings, one of my favorites being the sesame one.  Give them a try if you want to add some Japanese flavor to your food!

Creamy Mentaiko Pasta with Fresh Spaghetti

Mentaiko Pasta without Cream (明太子パスタクリーム無し)

I like mentaiko pasta (明太子パスタ)and how it’s often made with cream and butter. Making it a really rich and decadent dish.

Creamy Mentaiko Pasta with fresh spaghetti. This is creamy and rich, yet it has no cream! Can you guess the secret ingredients?! | www.alldayieat.com

But, I think I get enough cream in my diet from all the ice cream I make and wanted to eat a creamless version of this dish.

So in my search for something creamy and on the lighter side, I found this combination did the trick!

Whole milk and butter keep the sauce rich, but not overly heavy like a cream based sauce.

The mentaiko eggs keep everything nice and savory while the light soy sauce adds depth.

The other secret ingredients are:

  • Sugar which balances out the saltiness of the eggs and sauce
  • Kewpie mayonnaise for additional complexity

I wanted to try making this with fresh spaghetti and that paired with the sauce was a magic.✨

Fresh Spaghetti

I used my Kitchenaid pasta extruder with David Lebovitz’s pasta recipe for this time. (He makes good ice cream by the way:) )

The noodles came out very light and slightly chewy.

The only things that I think could be improved for the pasta are the density and chewyness of the spaghetti.

I’ve yet to find a fresh pasta recipe where the noodles come out really really chewy.

I had really chewy, dense noodles in Italy and haven’t been able to replicate that texture yet at home.

I’m thinking I need to increase the semolina ratio. But not sure. Any thoughts?

I’ll need to do some research!

 

Creamy Mentaiko Pasta with Fresh Spaghetti

 

 

Print Recipe
Creamy Mentaiko Pasta with Fresh Spaghetti Revisited BigOven - Save recipe or add to grocery list Yum
Creamy Mentaiko Pasta with Fresh Spaghetti
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Creamy Mentaiko Pasta with Fresh Spaghetti
Instructions
  1. Prepare a boiling pot of salted water and cook fresh spaghetti until barely al dente and set aside
  2. Prepare the mentaiko sauce by removing the eggs with a spoon from the egg sack. Combine with milk, soy sauce, mayo in a small bowl or cup and set aside.
  3. Once the pasta has cooked, drain and reserve 1/4 cup pasta water.
  4. Using a large skillet or clean pot, on medium heat, melt the butter and add the pasta. Toss until pasta is evenly coated, roughly 20-30 seconds and turn heat to low.
  5. Add in the mentaiko sauce, mix to evenly coat noodles another 20-30 seconds. Be careful not to allow all the liquid to evaporate. If you did, add in reserved pasta water to thin.
  6. Remove from heat and serve with chives!
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

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