Equipment
Ingredients
Pasta
- 250 g linguine
- kosher salt
Cheesy Wasabi Sauce
- 120 g cream cheese, softened
- 60 g sharp cheddar cheese, freshly grated
- 30 g parmesan cheese, freshly grated
- 15 ml soy sauce
- 10 g wasabi paste
Sushi Elements and Finish
- 60 g tobiko, chilled
- 2 g nori sheet, cut into thin strips
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100°C/212°F. Add the linguine and cook according to package instructions until al dente, usually 9 to 11 minutes.
Reserve 120ml of the starchy pasta cooking water. Drain the linguine well.
In a deep skillet over low heat, combine the softened cream cheese, grated sharp cheddar, soy sauce, wasabi paste, and 60ml of the reserved pasta water. Whisk continuously until the cheeses melt into a smooth, bubbling sauce.
Add the hot, drained linguine directly into the skillet. Toss vigorously with tongs to coat the pasta evenly. If the sauce feels too thick, splash in the remaining reserved pasta water until the desired consistency is reached.
Remove the skillet completely from the heat source. Gently fold in exactly half of the chilled tobiko and the grated parmesan cheese. Residual heat will warm the roe without cooking it.
Divide the creamy pasta between warm serving bowls. Top each portion with the remaining tobiko and garnish with thinly sliced nori strips. Serve immediately.
Chef's Notes
- The power of this dish relies on the contrasting temperatures and textures. By adding the tobiko off the heat, you preserve its chilled, oceanic burst which cuts perfectly through the rich, warm dairy.
- Wasabi pastes can vary drastically in potency. Start with 10 grams to establish a baseline warmth, and feel free to whisk in a touch more just before adding the pasta if you desire a sharp, sinus-clearing kick.
- For the best emulsification, use the starchy pasta water just before draining. That starch is crucial for binding the fat of the cream cheese and cheddar into a cohesive sauce.
- Do not substitute pre-grated bagged cheese for this recipe. The anti-caking starches will prevent the rapid, velvety melt required for this fast stovetop method.
Storage
Refrigerator: 1 day — Store in an airtight container. Reheat gently to prevent the cream cheese sauce from splitting.
Reheating: Reheat over low heat on the stovetop with a splash of milk or water. Microwave is not recommended as it will overcook the roe.
