Mentaiko Butter Pasta recipe - ingredients, nutrition and when to eat it
This pasta is lightly tossed with the salty flavor of mentaiko and the rich nuttiness of butter.
This pasta is lightly tossed with the salty flavor of mentaiko and the rich nuttiness of butter. Crushed seaweed adds a subtle ocean aroma, making it a great choice for a simple lunch or dinner when you want a little change of pace.
Noodles · 20 minutes to cook
Nutrition (per 257.5g serving): 359 kcal · protein 14.2g · carbohydrate 53.7g · fat 8.8g · sodium 557.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mentaiko is already seasoned, so don’t add salt until you taste the pasta at the end.
Tips: Cooking mentaiko over high heat for too long can make the roe firm.
Tips: Add the pasta water gradually while checking the consistency.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Salted pollock roe — 30 g
- Butter — 10 g
- Garlic — 1 pc
- Seaweed flakes — 2 g
- Noodle cooking water — 30 ml
- Ground black pepper — 0.5 g