This is a super-simple, ultra-shiok Japanese-style pasta that hits all the right notes: creamy, savoury, slightly briny, and totally addictive.
Ingredients (Serves 2):
200g Liguori Spaghetti
3–4 Tbsp Mentaiko Paste (adjust to your liking)
1 cup Kewpie Mayonnaise
1 Tbsp unsalted butter, melted
1–3 Tbsp pasta cooking water (to loosen sauce)
½ tsp soy sauce or light shoyu (optional, for umami)
Black pepper, to taste
For garnishing (optional):
Shredded nori or nori furikake
Chopped spring onions
Steps:
- Cook the pasta in a well-salted pot of boiling water till al dente. (Reserve about ½ cup of pasta water before draining)
- In a large bowl, mix together the Mentaiko paste, mayonnaise and melted butter, soy sauce (if using) and mix until smooth and creamy~
- In a pan, over low heat, warm up the pasta and mix in the sauce. Thin sauce out with hot pasta water a little at a time until the sauce evenly coats the spaghetti and turns silky.
- Season with black pepper and top with shredded nori and chopped spring onions before serving!
Pro tips:
Extra luxe: Add a splash of cream or milk if you want it richer.
For added protein boost: pair it with pan-seared kuruma ebi, scallops, ikura or even smoked salmon.