Step 1

Boil the pasta according to the package directions in well-salted water (about 1 tablespoon salt per 5 cups of water).

Step 2

Whole mentaiko comes in the roe sacks which have a tough outer membrane. Pierce one end of it and then squeeze the roe out of membrane into the bowl, like you're squeezing toothpaste out of the tube.

Step 3

Add the olive oil, half and half, and Parmigiano Reggiano and then whisk to combine.

Step 4

Prepare the garnishes.

Step 5

When the pasta is done, drain it and then add it immediately to the bowl with the Mentaiko sauce. Toss to coat the pasta evenly.

Step 6

You can plate it using tongs and a small bowl or ladle and then garnish it with the nori and shiso.