Creamy Tarako Pasta (Cod Roe Pasta)
Cuisine: Japanese
(serves 4 people)
  • 1 portion of tarako/salted cod roe (ie - a pair), scraped of content
  • 2 tbsp butter
  • ⅓ cup of cream (I used the low fat, cooking cream with success)
  • squeeze of yuzu juice (or lemon)
  • option - smoked fish or eel, chopped/shredded into small pieces
  • enough spaghetti pasta for four people
  • thinly cut roasted seaweed and chopped chives to garnish
  1. Place butter in small saucepan and melt gentle on low heat.
  2. Add cream to butter and increase heat to a low simmer until cream and butter is combined and bubbling slightly.
  3. Allow mixture to cool enough so that it is warm to the touch. Cook pasta while mixture is cooling.
  4. Add tarako to mixture and whisk until well combined. Add optional smoked fish or eel and toss through. Add yuzu/lemon juice to taste. Mixture should be salty enough. If too salty, add a little more cream and heat through gently.
  5. Drain pasta, return to pot and toss 2 tbsp of tarako mixture through the pasta.
  6. Serve pasta on plate and top with a generous heap of remaining tarako mixture per serving.
  7. Garnish with nori seaweed and chives. Another squeeze of yuzu/lemon may be added at the end too.
Recipe by Gastromony at