Name: Mentaiko Cream Spaghetti (Spicy Cod Roe Cream Spaghetti)
Cuisine: イタリアン
Ingredients: Garofalo 1.5mm spaghetti: 70g (100g if you have a large appetite); Butter: 20g; Parmigiano-Reggiano: 20g; Heavy cream: 20g; Water: 20g; Mentaiko (spicy cod roe): 20g or more; Chili oil: to taste; Salt (for boiling pasta: 1.5% of the water volume)

About "Mentaiko Cream Spaghetti (Spicy Cod Roe Cream Spaghetti)"

Chef Tomomi Ogura of the Italian restaurant "Regalo" in Sangubashi introduces a Mentaiko Cream Spaghetti that is perfect for a late-night snack. Made with simple ingredients—pasta, butter, heavy cream, water, Parmigiano, and mentaiko (spicy cod roe)—it comes together in under 20 minutes. The key is to gently remove the skin from the mentaiko without crushing the roe, and to thicken the sauce using the emulsifying power of Parmigiano. A final drizzle of chili oil adds a wonderfully guilty kick of heat.

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Tips for Making "Mentaiko Cream Spaghetti (Spicy Cod Roe Cream Spaghetti)"

Prep
- Carefully remove the skin from the mentaiko and gently loosen the roe without crushing it. The skin is oxidized and ruins the texture, so it should be discarded. Be careful not to over-crush the roe, as this increases the fishy aroma.
Prep
- Once the water comes to a boil, add salt at 1.5% of the water's volume.
Pasta Choice
- Use thin Garofalo 1.5mm spaghetti for a quick cook time. Set the timer for 5 minutes to keep the preparation fast and easy.
Sauce
- Combine 20g each of heavy cream, water, and butter in a pan. Heat just until the butter melts, then turn off the heat immediately. It is fine if the sauce is thin at this stage.
Finishing
- Transfer the cooked pasta directly into the pan without draining. Add the Parmigiano and toss quickly with the heat off. The cheese will emulsify and naturally thicken the sauce.
Plating
- Plate the pasta, top the center with the prepped mentaiko, and pour all the remaining sauce from the pan over it.
Seasoning
- Finish with a few drops of chili oil to add a layer of heat and depth to the flavor profile.

Ingredients for "Mentaiko Cream Spaghetti (Spicy Cod Roe Cream Spaghetti)"

8 items

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Garofalo1.5mm spaghetti: 70g (100g if you have a large appetite)
Butter:20g
Parmigiano-Reggiano:20g
Heavycream: 20g
Water:20g
Mentaiko(spicy cod roe): 20g or more
Chilioil: to taste
Salt(for boiling pasta: 1.5% of the water volume)

How to Make "Mentaiko Cream Spaghetti (Spicy Cod Roe Cream Spaghetti)"

1
Bring water to a boil and add salt (1.5% of the water volume).
2
Carefully remove the skin from the mentaiko and gently loosen the roe without crushing the individual grains.
3
Add the pasta to the boiling water and cook for 5 minutes.
4
While the pasta is boiling, combine 20g heavy cream, 20g water, and 20g butter in a pan and heat.
5
As soon as the butter melts, turn off the heat and set the sauce aside.
6
Transfer the cooked pasta directly into the pan without draining it.
7
Add 20g of Parmigiano-Reggiano and toss everything together quickly with the heat off to emulsify and thicken the sauce.
8
Plate the pasta and pour any remaining sauce from the pan over it.
9
Top the center with the prepped mentaiko and finish with a few drops of chili oil.

Detailed Commentary on "Mentaiko Cream Spaghetti (Spicy Cod Roe Cream Spaghetti)"

* Content organized by topics from the video.

Memories of Late-Night Mentaiko Pasta

Chef Tomomi Ogura of the Italian restaurant "Regalo" introduces "Spaghetti con Panna (Cream) with Mentaiko." The video kicks off with some playful banter about him drinking a 500ml can of beer and three bottles of wine the previous night. While clarifying that he wasn't inspired by Chef Toba's YouTube videos, he fondly recalls loving the mentaiko cream spaghetti he used to eat around age 20 at "Mobo Moga," a cafe near Fire Street in Shibuya. This recipe was originally developed as a "late-night snack" for another YouTube project, but since that project ended up requesting non-pasta dishes, it was shelved. Now, he is finally presenting it on his own channel. He delivers a guilt-inducing, easy-to-make dish that is perfect for a late-night craving.

Simple Ingredients for a Late-Night Snack

The ingredients used this time are incredibly simple and easy to remember: 20g Parmigiano-Reggiano, 20g butter, 20g heavy cream, 20g water, 70g pasta, and at least 20g of mentaiko. Chef Ogura notes that "the fewer cooking steps for a late-night snack, the better," focusing on a quick recipe that takes under 20 minutes. The only prep is boiling water and adding salt at 1.5% of the water's weight. To ensure a quick cook time that even a tipsy cook can handle, he uses thin "Garofalo 1.5mm" spaghetti, setting the timer for 5 minutes. While a distorted late-night appetite might tempt you to bump the pasta up to 100g, he sticks to a standard 70g to keep things balanced.

Prepping Mentaiko and a Past Apology

When prepping the mentaiko, Chef Ogura confesses to a bitter past experience. When he made mentaiko pasta 3 to 4 years ago, he chopped it with the skin on, which led to viewers commenting that "chopping it with the skin is unacceptable"—a critique that stuck with him. This time, he asked an AI, "Should mentaiko be chopped with the skin on?" The AI replied, "The skin is oxidized and ruins the texture, so it is better not to chop it with the skin. Also, crushing the roe too much increases the fishy smell." Accepting that the past comments were correct, the chef carefully removes the skin and gently loosens the roe without crushing it, showing a refined approach that learns from past lessons.

Easy Sauce and a Favorite Wine

While the pasta is boiling, he prepares the sauce in a pan. He combines 20g heavy cream, 20g water, and 20g butter, heating it just until the butter melts before immediately turning off the heat. At this point, the chef takes a break to enjoy his favorite wine, "Menti." Made from 100% Garganega by a natural winery in Veneto, this is a wine he loves so much he used to buy it by the case and drink it like Pocari Sweat. Savoring the chilled Menti, he enjoys a relaxing moment mid-cooking. Since this pasta takes practically 5.5 minutes to finish once the water is boiling, it makes for the ultimate late-night comfort food that hits the spot after a night of drinking.

Thickening with Cheese and Beautiful Plating

Without draining the cooked pasta, he transfers it directly into the pan with the sauce. Although the sauce is still quite thin and watery at this stage, adding 20g of Parmigiano-Reggiano and tossing it quickly with the heat off changes everything. The residual heat and the emulsifying properties of the cheese create a wonderfully rich, velvety texture. He plates the pasta beautifully and pours every last drop of the flavorful sauce from the pan over it. Finally, he tops the center with a generous portion of the prepped mentaiko. The red mentaiko sitting atop the white cream pasta creates a stunning visual reminiscent of the Japanese flag.

Guilty Pleasure and an Italy Tour Announcement

Time to taste the finished dish. Twirling a forkful of pasta with a bit of the unmixed mentaiko, the rich creaminess and the salty kick of the roe burst in his mouth, prompting him to exclaim, "This is incredibly delicious!" The cream and cheese base directly elevates the savory umami of the mentaiko. Drizzling a few drops of chili oil adds a spicy kick, transforming it into an even more "guilty" pleasure. At the end of the video, he announces the booking launch for the "Italy Tour with Tomomi Ogura" in November. He passionately shares details of this luxurious trip through Turin, Parma, and Florence, featuring winery visits and dinners cooked by the chef himself, as well as a limited wine set available at Enoteca online.

About 小倉知巳のイタリアンプロ養成講座

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