1
Drizzle olive oil in a pan and stir-fry 250g of onions over medium-high heat.
Pollock Roe Cream Pasta
A rich and creamy pollock roe cream pasta made with a professional restaurant secret.
WesternNoodles
📝 12 steps
What You'll Need
onion250g
garlic60g
spaghettini pasta220g
heavy cream (must be for cooking)450ml
peperoncino10 pieces
red chili powder3 tbsp
unsalted butter20g
mozzarella60g
golden mayonnaise3 tbsp
low-salt white pollock roe150g
egg yolk2
miwon (MSG)a little
Instructions
2
Continue stir-frying until the onions turn brown and are evenly cooked to add a grilled flavor.
3
With the heat off, add the freshly minced garlic and stir-fry using the residual heat.
4
Turn the heat back on and start boiling the spaghettini noodles.
5
Pour 450ml of heavy cream into the pan and mix.
6
Add the crushed peperoncino and red chili powder and mix.
7
Add the unsalted butter to enhance the flavor.
8
Add the mozzarella cheese and golden mayonnaise and mix.
9
With the heat off or on low, add the low-salt white pollock roe and mix.
10
Add a little miwon and mix well to finish.
11
Add the boiled pasta noodles to the sauce and stir-fry to complete.
12
Finally, break the egg yolks and mix them in to finish the creamy pollock roe pasta.