Tobiko Cream Pasta with Wasabi & Soy
Indulge in the perfect blend of creamy pasta and the briny sweetness of tobiko with this unique recipe. Infused with soy sauce, a touch of wasabi, and a hint of seaweed, this dish is a quick yet luxurious meal that brings the flavors of sushi into your kitchen.
Ingredients
- 12 oz spaghetti or linguine
- 4 oz cream cheese cubed
- 2 oz grated Parmesan or sharp white Cheddar cheese
- 2 tsp soy sauce
- 1 tsp wasabi paste adjust to taste
- 1 ½ tbsp tobiko flying fish roe, plus extra for garnish
- 1 sheet of nori cut into thin strips
- 2 scallions thinly sliced
- 1 tbsp unsalted butter
- Salt to taste
- Water from boiled pasta reserve 1 cup
Instructions
Preparation:
- Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package instructions. Reserve 1 cup of pasta water before draining.
Cooking Steps:
- In the same pot (off the heat), combine cream cheese, grated Parmesan or white Cheddar, soy sauce, wasabi paste, and butter.
- Add ¾ cup of the reserved pasta water to the mixture. Stir gently until the cheese melts and the sauce becomes smooth and creamy. Add more pasta water, a tablespoon at a time, if needed to achieve your desired consistency.
- Toss the cooked pasta into the sauce until evenly coated. Add salt if necessary, tasting as you go.
- Gently fold in the tobiko to incorporate its flavor without breaking the eggs.
Serving:
- Plate the pasta, and top each serving with additional tobiko, nori strips, and scallions. Serve immediately for the best taste and texture.
Notes
- For extra richness, substitute the cream cheese with mascarpone or Boursin.
- If you prefer a spicier kick, increase the wasabi paste by ½ teaspoon.
- This dish pairs wonderfully with sparkling wine or chilled sake.