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Tarako spaghetti
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Creamy Tarako Spaghetti (Japanese Cod Roe Pasta)

A classic Japanese wafu (Western-style) pasta featuring thick, chewy spaghetti tossed in a silky, umami-rich cream sauce made from cured cod roe, butter, and Japanese mayonnaise. It's a comforting, savory noodle dish that comes together in under 20 minutes.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Main Course, Pasta
Cuisine: Japanese, Wafu Pasta
Keyword: cod roe pasta, japanese pasta, mentaiko, tarako
Servings: 1 people
Calories: 1050kcal

Ingredients

  • 4 oz thick spaghetti such as Showa 2.2mm
  • 4 quarts water
  • 1.5 tbsp kosher salt for the pasta water
  • 1 sack tarako cod roe, skin removed (approx. 2-3 tbsp of roe; reserve 1 tsp for garnish)
  • 1 tbsp unsalted butter
  • 1 tbsp Japanese mayonnaise like Kewpie
  • ½ cup heavy cream
  • 1 tbsp reserved pasta cooking water
  • ½ teaspoon dashi powder optional, for enhanced umami depth
  • 2 fresh shiso leaves sliced into thin ribbons (julienne)
  • 1 tbsp kizami nori shredded nori seaweed
US Customary - Metric

Instructions

  • Bring 4 quarts of water to a rolling boil in a large stockpot and stir in the salt. Add the spaghetti and cook for 1 minute past the package al dente directions to achieve a chewy, mochi-mochi texture.
    Spaghetti
  • While the pasta cooks, melt the butter and Japanese mayonnaise together in a large pan over medium heat. Whisk in the heavy cream and optional dashi powder. Bring to a gentle simmer, then turn the heat to low.
    add cream
  • Just before draining the spaghetti, scoop 1 tablespoon of the starchy pasta water and stir it into the cream mixture to emulsify. Turn off the heat completely.
  • Add the hot, drained spaghetti and the raw tarako roe into the pan.
    Spaghetti
  • Toss quickly off the burner using the residual heat to warm the roe without cooking it through.
    spaghetti tarako
  • Plate immediately. Garnish with the reserved teaspoon of raw tarako, shiso ribbons, and a handful of crisp kizami nori.
    Tarako spaghetti

Notes

Chef's Tip on Heat: Never let the raw cod roe sit over direct heat. High temperatures will cook the tiny eggs completely through, stripping away their glossy texture and turning the silky sauce into a dry, grainy consistency.
Variations: Swap out the mild Tarako for spicy Mentaiko (chili-cured roe) if you prefer a vibrant kick of heat!

Nutrition

Calories: 1050kcal | Carbohydrates: 84g | Protein: 25g | Fat: 68g | Saturated Fat: 35g | Cholesterol: 215mg | Sodium: 1150mg | Fiber: 3g | Sugar: 4g