Tarako Spaghetti

6 Reviews Add a Pic
  • Prep

    1 m
  • Cook

    4 m
  • Ready In

    5 m
Recipe by  HIDEHIDE

“My favorite spaghetti recipe using salted cod roe spiced with red pepper. It tastes really good.”

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Adjust Servings

Original recipe yields 2 servings



  1. Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
  2. Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
  3. Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

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Reviews (6)

Rate This Recipe


Delicious! I first had this dish when I lived in Japan. The spicy "pop" of the tarako really perks up the pasta and balances the heaviness of the cream. While tarako is probably tough to find in smaller communities, it should be a pretty standard item at most Japanese/Asian grocery stores.



Its a little hard to find the roe in the States, but this is a classic Japanese recipie my family can't get along without!

The Aimless Cook

The Aimless Cook

I also like to add a touch of Kewpie Mayo. It's optional, but I seem to see a few recipes that use it.

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Amount Per Serving (2 total)

  • Calories
  • 495 cal
  • 25%
  • Fat
  • 32.2 g
  • 49%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 22.5 g
  • 45%
  • Cholesterol
  • 347 mg
  • 116%
  • Sodium
  • 274 mg
  • 11%

Based on a 2,000 calorie diet



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Spaghetti with Clam Sauce


next recipe:

Enhanced Spaghetti