Mentaiko pasta (bucatini) with creme fraiche, egg yolk, shiso and nori
J. Kenji López-Alt · ♥ 2.6K likes · 104.5K views · 15 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 oz mentaiko
- 4 tbsp creme fraiche
- 1 tbsp extra virgin olive oil
In a bowl, combine the mentaiko, creme fraiche and olive oil.
Building the sauce base
- pasta water
- salt
- bucatini
Boil the bucatini in a saucepan of lightly salted water, so the starch stays concentrated; cook a couple of minutes less than the package time, about 10 minutes, then start checking.
- 1 whole egg yolk
- miso
- ½ lemon lemon zest
- ½ lemon lemon juice
Add an egg yolk, a little miso, the zest of half a lemon and the juice of half a lemon to the bowl; mix and taste.
Egg yolk, miso and lemon
- shiso leaves
Stack the shiso leaves, cut out the central stem, roll up and slice very fine into a chiffonade; rough chop if desired.
- ¼ cup pasta water
Transfer the bucatini to the bowl with the pasta water clinging to it, plus about a quarter cup more pasta water.
Draining the bucatini into the sauce
Toss the hot pasta in the bowl; the heat slightly cooks the mentaiko and yolk into a glossy, creamy coating. Done when it is no longer watery at the bottom and pools slowly 'like lava'.
- 1 whole egg yolk
Plate, garnish with shiso and nori, and top with an extra egg yolk.
Plating with shiso, nori and an extra yolk