Ingredients5 m servings 495 cals
- Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
- Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
- Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.
Per Serving: 495 calories; 32.2 g fat; 32.8 g carbohydrates; 22.5 g protein; 347 mg cholesterol; 274 mg sodium. Full nutrition
ReviewsRead all reviews 7
Delicious! I first had this dish when I lived in Japan. The spicy "pop" of the tarako really perks up the pasta and balances the heaviness of the cream. While tarako is probably tough to find...
Its a little hard to find the roe in the States, but this is a classic Japanese recipie my family can't get along without!
I also like to add a touch of Kewpie Mayo. It's optional, but I seem to see a few recipes that use it.
thanks, this was so simple and tasted wonderful! i added some sliced mushrooms (when i had this in japan, it came with shimeji mushrooms), and garnished it with some cilantro, which added a nic...
I would never have thought to make homemade tarako spaghetti. Thanks for taking me away from the store bought mixes; they seem so bland now. I didn't use the spicy roe so I just added crushed ...