Tobiko Cream Pasta with a Pop!
Mastering Cream Pasta: Adding a Burst of Flavor with Tobiko!
Craving a comforting yet elegant Italian dish at home? This Tobiko Cream Pasta is a delightful symphony of smooth, rich cream sauce and the exciting, popping texture of tobiko (flying fish roe). It’s surprisingly easy to make and perfect for a special occasion, a cozy date night, or impressing your guests. Get ready to elevate your pasta game!
Ingredients- Spaghetti pasta, 2 servings (approx. 2 handfuls)
- Thick-cut bacon, 4 strips
- Fresh garlic cloves, 5
- Yellow onion, 1/2
- Button mushrooms, 3
- Whole milk, 3 cups (approx. 600ml)
- Sliced cheese, 4 slices
- Salt, to taste
- Tobiko (flying fish roe), to garnish (to your preference)
- Grated Parmesan cheese, 4 tablespoons
Cooking Instructions
Step 1
First, prepare your aromatics. Thinly slice the 5 garlic cloves. Finely chop or thinly slice the half yellow onion.
Step 2
Next, prepare the mushrooms and bacon. Slice the button mushrooms thinly. Cut the bacon into bite-sized pieces, about 2-3 cm wide.
Step 3
Bring a large pot of water to a rolling boil. Add a pinch of salt and about a teaspoon of olive oil to prevent sticking. Add the spaghetti and cook for about 9 minutes, or until al dente (slightly firm to the bite). We want the pasta to finish cooking in the sauce.
Step 4
While the pasta cooks, heat a generous amount of cooking oil in a large skillet over medium heat. Add the sliced onions, garlic, chopped bacon, and sliced mushrooms. Sauté, stirring occasionally, until the garlic is fragrant and lightly golden, and the bacon is crisp. Be careful not to burn the garlic.
Step 5
Once the ingredients are well sautéed, pour in the 3 cups of milk. Add the 4 slices of processed cheese and stir until the cheese has completely melted, creating a smooth, creamy sauce. Let it simmer gently over low heat. Season with salt to your taste. If you like, you can add a pinch of dried parsley or other herbs at this stage for extra flavor.
Step 6
When the cheese is fully melted and the sauce is wonderfully creamy, add the drained spaghetti directly into the skillet. Toss well to coat the pasta evenly with the sauce. Continue to cook for another 2-3 minutes, allowing the pasta to absorb the sauce and reach its final cooked state. If the sauce seems too thick, you can add a splash more milk.
Step 7
Once the pasta is perfectly cooked and coated, remove the skillet from the heat. Stir in the 4 tablespoons of grated Parmesan cheese until well combined. This adds a final layer of cheesy richness.
Step 8
Transfer the finished cream pasta to serving plates. Generously spoon the tobiko over the center of each portion. The delightful popping sensation of the tobiko with every bite perfectly complements the rich cream sauce, making this a truly memorable dish. Enjoy your homemade Tobiko Cream Pasta!
