Elegant cream-based pasta topped with salty, popping salmon roe for a luxurious Japanese-fusion meal.
30 gSalmon caviar
0.5 cupWhipping cream
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15 gButter
100 gPasta
1 tspSoy Sauce
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Carefully rinse the salmon roe if needed and set aside.
Bring a pot of water to a boil, add salt and a splash of olive oil, and cook the pasta until al dente.
In a separate pan, melt the butter over low heat and pour in the heavy cream.
Stir in the soy sauce and season with black pepper, simmering gently until the sauce thickens slightly.
Toss the cooked pasta into the cream sauce until thoroughly coated.
Transfer the pasta to a plate and top generously with the salmon roe before serving.