Mentaiko Pasta – Out of ideas for lunch? Make this super quick mentaiko-carbonara-hybrid pasta, it’s close to no cook! The mentaiko basically makes the dish, since its such an umami bomb.
Ingredients: (for 1 serving)
70-100g dried pasta, preferably strand-types
1 mentaiko pod (around 40g), skin removed – i got mine at finestfoodsg sushi section
1 fresh egg yolk, room temp
2-3 tbsp finely grated parmesan
2 tbsp sour cream or cream cheese
1 tbsp kewpie
toppings of choice – pictured here is some cool sgseagrapes or umibudo, a type of algae with the texture of caviar 🤯
shichimi togarashi for extra kick
Combine all the ingredients except topping and pasta, together in a bowl. Cook pasta until done according to package (not al dente) in salted water. Use tongs to transfer into bowl whilst still close to boiling hot, immediately mixing the bowl as that happens. This should cook the egg without scrambling it. If pasta looks dry add some cooking water into the mix.
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