Equipment
Ingredients
Pasta
- 340 g dried linguine
- 3000 ml water
- 30 g kosher salt
Creamy Wasabi Base
- 30 g unsalted butter
- 2 garlic, minced
- 115 g cream cheese, room temperature
- 15 ml soy sauce
- 10 g wasabi paste
Cheeses
- 50 g sharp cheddar cheese, freshly grated
- 30 g parmesan cheese, freshly grated
Sushi-Inspired Finish
- 60 g tobiko, chilled
- 20 g scallions, thinly sliced
- 1 roasted seaweed, cut into thin strips
Nutrition (per serving)
Method
Bring the water and kosher salt to a rolling boil (100°C/212°F) in a large pot. Add the linguine and cook according to package directions until exactly al dente.
While the pasta cooks, melt the unsalted butter in a large skillet over medium-low heat. Add the minced garlic and gently saute until fragrant but not browned.
Add the room temperature cream cheese, soy sauce, wasabi paste, and 60ml of the boiling pasta water to the skillet. Whisk continuously until the cream cheese melts into a smooth base.
Sprinkle the grated sharp cheddar and parmesan cheeses into the skillet, stirring constantly until completely melted. If the sauce is too thick, add more hot pasta water 15ml at a time.
Using tongs, transfer the drained linguine directly into the skillet. Toss the pasta vigorously in the creamy sauce for about one minute so the starches emulsify with the cheeses.
Remove the skillet entirely from the heat source. Allow to cool for 30 seconds, then gently fold in exactly half of the chilled tobiko.
Twirl the pasta into individual serving bowls. Garnish evenly with the remaining tobiko, sliced scallions, and thin strips of roasted seaweed just before serving.
Chef's Notes
- Always use freshly grated cheese. Pre-grated cheeses contain anti-caking agents that will cause a creamy stovetop sauce to turn gritty.
- Tobiko provides a moderate level of briny saltiness. Wait to adjust the final seasoning of the dish until after the soy sauce, cheeses, and roe have been incorporated.
- Heat diminishes the sharp sinus-clearing compound in wasabi (allyl isothiocyanate). If you love a punchy kick, save half the wasabi to fold in at the very end with the tobiko.
- The starchy pasta water is the glue of this dish. It loosens the rich cream cheese and helps the fat bind to the liquid, resulting in a glossy rather than greasy finish.
