Creamy Pollock Roe Pasta (Myeongran Cream Pasta)

Experience a perfect harmony of East and West with this savory Pollock Roe Cream Pasta. A simple, luxurious meal featuring rich cream and the unique, popping texture of seasoned roe.

Ingredients

• 200 g pasta
• 4 cloves garlic
• 1/4 onion
• 2 pieces pollock roe
• 1 cup fresh cream
• 2 tbsp olive oil
• 1 pinch salt
• to taste chopped green onions
• to taste black pepper
• to taste parmesan cheese
• to taste parsley flakes

Instructions

1. 1Prepare pasta water

   

   Fill a large pot with water and place it on the stove. Add a generous drizzle of olive oil and a pinch of salt, then bring the water to a rolling boil.

   Tip: Adding oil and salt to the water helps prevent the pasta from sticking and seasons the noodles from within.
2. 2Boil the pasta

   

   Once the water is boiling, gently add the pasta noodles. Cook for approximately 6 minutes until they reach an al dente texture.

   Tip: Set a timer for 6 minutes to ensure perfect pasta texture.
3. 3Mince the garlic

   

   Take 4 cloves of garlic and mince them finely using a large chefs knife on a clean cutting board.

   Tip: Finely mincing the garlic ensures it distributes its flavor evenly throughout the sauce.
4. 4Slice the onion

   

   Prepare 1/4 of an onion by slicing it into thin, uniform strips on a cutting board.

   Tip: Uniform slices help the onion cook evenly and melt into the sauce.
5. 5Sauté the garlic

   

   In a pan, heat some olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant and turns a light golden color.

   Tip: Keep the heat moderate to prevent the garlic from burning, which can turn the sauce bitter.
6. 6Sauté the onion

   

   Add the sliced onion to the pan with the sautéed garlic and continue to cook briefly until the onions soften slightly.

   Tip: The onions should remain slightly translucent to add a nice texture contrast to the creamy sauce.
7. 7Sauté the pollock roe

   

   Add the prepared pollock roe pieces into the pan with the sautéed garlic and onions. Gently break the roe apart using chopsticks while sautéing to ensure it incorporates well with the aromatics.

   Tip: If you prefer a distinct texture in the finished sauce, leave some pieces of roe larger; otherwise, break them down more thoroughly.
8. 8Add cream to the sauce

   

   Pour one cup of fresh cream into the pan with the sautéed garlic, onions, and pollock roe. Bring the mixture to a boil.

   Tip: Adjust the consistency of the roe in your sauce by mashing it into the cream while it heats up.
9. 9Combine pasta with sauce

   

   Once the cream sauce is boiling, add the previously cooked pasta noodles into the pan. Toss and mix everything well until the pasta is thoroughly coated with the creamy roe sauce. Season with a pinch of salt to taste.

   Tip: Ensure the pasta is cooked al dente before adding it to the sauce to maintain the best texture.

Storage Instructions

Burn It Off

Frequently Asked Questions