Pollock Roe Cream Pasta recipe - ingredients, nutrition and when to eat it
Pasta combining the salty umami of pollock roe with a smooth cream sauce. Topped with shredded seaweed, it gains a nutty aroma and makes an easy dinner for…
Pasta combining the salty umami of pollock roe with a smooth cream sauce. Topped with shredded seaweed, it gains a nutty aroma and makes an easy dinner for busy days.
Western · 20 minutes to cook
Nutrition (per 312.5g serving): 706 kcal · protein 15.9g · carbohydrate 61.4g · fat 43.6g · sodium 579.3mg
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: Pollock roe can become firm when heated for too long, so it’s best to add it after turning off the heat.
Tips: If the sauce is too thick, add the reserved pasta water one spoonful at a time.
Tips: Add the shredded seaweed just before serving to preserve its crisp aroma.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Salted pollock roe — 30 g
- Heavy cream — 80 ml
- Garlic — 2 pc
- Olive oil — 1 Tbsp
- Seaweed — 2 g
- Ground black pepper — 0.5 tsp