Popping Flying Fish Roe and Bacon Cream Pasta
A Delicious Cream Pasta with Flying Fish Roe and Bacon!
Experience the delightful ‘pop’ of flying fish roe combined with savory bacon in a luscious cream sauce. This pasta dish is not only visually appealing but also offers a rich and satisfying flavor profile, perfect for elevating any meal into a special occasion.
Pasta Ingredients- 200g Spaghetti
- 1 1/2 cups Heavy Cream
- 2 cups Milk
- 1 small Onion
- 1 handful Oyster Mushrooms
- 50g Bacon
Seasoning & Flavorings- 1/2 Tbsp Minced Garlic
- 1 Tbsp Olive Oil
- 1-2 tsp Salt (to taste)
- 1 tsp Black Pepper Powder
- 4 Tbsp Flying Fish Roe (Tobiko)
- A pinch of Parsley Flakes
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Olive Oil
- 1-2 tsp Salt (to taste)
- 1 tsp Black Pepper Powder
- 4 Tbsp Flying Fish Roe (Tobiko)
- A pinch of Parsley Flakes
Cooking Instructions
Step 1
First, fill a large pot with water and bring it to a boil using the P-10 setting on your Stenia cooker. Once the water is at a rolling boil, add the spaghetti and cook for 7 to 9 minutes, or until al dente. After cooking, drain the pasta thoroughly and set it aside. This ensures the pasta doesn’t become mushy and mixes well with the sauce.
Step 2
Separate the oyster mushrooms into individual strands. Finely chop the onion and dice the bacon into bite-sized pieces. Preparing the ingredients uniformly helps them cook at the same rate, contributing to a better overall texture.
Step 3
Heat a pan over medium heat and add the olive oil. Sauté the minced garlic until fragrant, being careful not to burn it. Add the diced bacon and cook until it’s golden brown and slightly crispy, rendering out some of its fat. Then, add the prepared oyster mushrooms and chopped onion to the pan, sautéing until the vegetables soften. Pour in the heavy cream and milk to create the sauce base, stirring well to combine.
Step 4
Once the sauce ingredients are combined, season with salt and black pepper to your preference. Add the drained spaghetti to the pan with the sauce. Toss everything together gently until the pasta is evenly coated. Continue to simmer for a minute or two, allowing the sauce to thicken slightly and cling to the noodles. To serve, plate the pasta generously. Top with a spoonful of vibrant flying fish roe for a burst of flavor and texture, and finish with a sprinkle of parsley flakes. Your delicious Flying Fish Roe and Bacon Cream Pasta is ready to be enjoyed!
