Gochujang Mentaiko Rosé Rigatoni (Korean × Japanese)

Method

1. Finely dice the onion (5 mm) and mince the garlic. Slit the roe sacs and scrape out the eggs, thinly slice the spring onions and finely grate the Parmigiano. Have everything ready before you start: once cooking begins it moves fast.

2. Fill a 20 cm pot with the water, cover and bring to a rolling boil over high heat, about 10 min, then add the salt.

   Add in this stepWater for the pasta 2 LSalt (for the pasta water) 2 tsp

   high heat

3. Add the rigatoni, stir once and keep it boiling over medium-high heat for 10 min, 2 minutes less than the packet says; it finishes cooking in the sauce.

   Add in this stepRigatoni (or penne) 180 g

   medium-high heat

4. Meanwhile heat the olive oil in a 24 cm frying pan over medium heat and cook the onion and garlic for 3 min, stirring often, until the onion is soft and translucent but not browned.

   Add in this stepOlive oil 1½ tbspOnion ½Garlic cloves 2

   medium heat

5. Turn down to medium-low heat, add the gochujang and tomato paste and fry for 1 min, until the oil turns red, the paste darkens a shade and smells toasty. This cooks off the raw edge of the gochujang and the sharpness of the tomato.

   Add in this stepGochujang (Korean chilli paste) 2 tspTomato paste 2 tsp

   medium-low heat

6. Pour in the cream and milk, stir until smooth and let it bubble gently at the edges over medium-low heat for 2 min, until it becomes a lightly thickened, coral-orange rosé sauce. Don't boil it hard or the cream may split.

   Add in this stepDouble cream 120 mlWhole milk 80 ml

   medium-low heat

7. Drain the rigatoni and add it to the sauce with the pasta water, about two thirds of the roe, the butter and the Parmigiano. Toss over low heat for 1 min, until the roe melts into the sauce in pink specks and the sauce gets inside the tubes, then turn off the heat. Add a splash more pasta water if it looks thick.

   Add in this stepPasta cooking water (saved) 50 mlMentaiko (spicy cured pollock roe) 56 gButter 10 gParmigiano Reggiano, finely grated 20 g

   low heat

8. Plate, spoon the remaining roe into the centre and scatter with spring onions. Serve at once and stir the roe in as you eat for an extra salty, briny hit.

   Add in this stepMentaiko (spicy cured pollock roe) 24 gSpring onions 1