Cod Roe Spaghetti

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The adjacent clip you're craving a late-night vessel of spaghetti carbonara, effort this look instead. It comes unneurotic rapidly (with a no-cook sauce) and hits a saccharine spot for lovers of creamy, salty food.

If you person a brace of agelong culinary tweezers oregon are deft with a brace of chopsticks, you’ll beryllium capable to rotation the pasta arsenic it’s pictured. Or conscionable twirl successful a tiny heap.

Cod roe and flying food roe marque a stunning garnish here; they are disposable astatine astir Asian markets, arsenic is the Kewpie mayonnaise (rich and sweet, with MSG) and nori. The pinkish cod roe dispersed sold successful tubes astatine Ikea makes a decent substitute.

The condiment tin beryllium made and refrigerated a time oregon 2 successful advance.

From Katsuya Fukushima, chef-owner of Daikaya Izakaya successful Penn Quarter.

Ingredients

1/2 cupful to 2/3 cupful cod roe (up to 75 grams total; spot headnote)
1/2 cupful dense cream
1 tablespoonful low-sodium soy sauce
1 1/2 tablespoons Kewpie mayonnaise (see headnote)
1/4 cupful sake, preferably Gekkeikan marque (see headnote)
Finely grated zest of 1 citrus positive 1 1/4 teaspoons caller citrus juice
Small pinch crushed reddish capsicum flakes (may substitute a dab of Korean reddish capsicum paste (gochujang)
3 tablespoons to 4 tablespoons unsalted butter
9 1/2 ounces dried angel-hair pasta, cooked to al dente, drained and cooled
1 1/2 teaspoons flying food roe, for garnish (see headnote)
A fewer chervil leaves, for garnish (optional; whitethorn substitute a fewer tiny cilantro leaves)
Shredded oregon finely chopped nori (dried seaweed), for garnish (optional)