Easy Japanese Mentaiko Spaghetti 明太子パスタ

Japanese Mentaiko Spaghetti Noodles 明太子パスタ

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5 from 26 reviews

Japanese Mentaiko Spaghetti Noodles 明太子パスタ is a creamy wafu pasta that is easy to make, delicious and packed with umami flavour! Made with just a handful of ingredients, this Japanese style pasta is al dente and loaded with the tender texture of creamy pops of fish roe with strips of nori seaweed.



Garnish, Optional

  • Freshly Ground Black Pepper
  • 50g Ikura (Salmon Roe)
  • 50g Tobiko (Flying Fish Roe)
  • Nori Strips
  • Furikake (Seaweed seasoning) for garnish
  • Shiso leaves


  1. This easy Mentaiko Pasta 明太子パスタ is quick and delicious Japanese food to make at home. Even if this is your first time with Japanese cooking, you can nail this recipe!
  2. Cook spaghetti in a large pot of salted boiling water per packaged instructions until al dente. Add one tablespoon of salt.
  3. To make mentaiko pasta sauce, add heavy cream, room-temperature unsalted butter, and soy sauce to a mixing bowl. Mix well to combine. If you do not have time bring the butter to room temperature, don't worry, the hot pasta will melt the butter.
  4. Use a sharp knife and cut the pollack roe sac open on a cutting board. Remove the roe from the sac with a spoon. Discard the membrane.
  5. Add the pollack roe to the mentaiko pasta sauce and mix well.
  6. Once the spaghetti is cooked, drain and transfer to a large serving bowl. Reserve starchy pasta water.
  7. Spoon mentaiko pasta sauce over spaghetti and toss to evenly combine.
  8. Garnish with ikura, tobiko, nori seaweed strips, furikake seasoning or shiso leaves.
  9. Serve and enjoy.



  1. If you prefer a thinner pasta sauce, use 2 tablespoons of milk and 2 tablespoons of heavy cream instead.
  2. Mentaiko Spaghetti should be consumed immediately. We do not recommend storing overnight or reheating; the fish eggs will be cooked.


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