Pasta

There’s something magical about a dish that’s both comforting and exciting. For me, creamy mentaiko pasta has been that ever since my trip to Tokyo five years ago. I remember ducking into a small café tucked between a ramen shop and a bakery. The owner insisted I try their “mentaiko cream spaghetti.” The pasta arrived in a simple white bowl, crowned with a generous mound of glistening pink roe. Steam curled up in little swirls, carrying a salty, savory aroma. One bite, and I knew this was a dish I’d keep coming back to. The creamy sauce and ocean-kissed tang … Read more