Japan · No.24 / 103
Tarako Carbonara
Tarako Carbonara
A Japanese-style carbonara that layers the salinity of tarako with egg richness. Unlike classic tarako spaghetti, egg white is tossed into the sauce and a yolk is broken over the finished pasta.
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Cook this pasta on video
Watch the creators’ original videos for the method and finish.
FabioTarako carbonaraWatch on YouTube ↗
Keita YugeRich tarako carbonaraWatch on YouTube ↗
Meet the dish
Japanese creative pasta
Layer tarako's distinct grains and salinity with the silkiness of egg white and the richness of yolk. Unlike the butter-and-soy version of tarako spaghetti, egg supplies the sauce's body.
Pasta shapes to use
- Spaghetti
Key ingredients
- Tarako
- Egg (white and yolk)
- Shredded nori
How it comes together
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Separate the egg
Separate the white from the yolk. Mix the white evenly into the tarako sauce and reserve the intact yolk for the finish.
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Let the pasta lose a little steam
Cook and drain the spaghetti, then give it a brief moment for the steam to subside. If it is too hot, the white sets before it can coat the pasta smoothly.
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Toss with the tarako and egg-white sauce
Add the pasta to the bowl and toss quickly until coated. Do not return it to direct heat; stop while the egg white is still a loose, glossy coating.
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Finish with yolk and nori
Place the yolk in the center and scatter nori over it. Break the yolk at the table to spread its richness through the tarako's salinity.
What to watch for
- Egg is an essential sauce component, not a garnish. Using the white in the toss and the yolk at the end creates both a light emulsion and a deeper richness.
- Tarako varies greatly in saltiness. Taste before adding salt or soy sauce, then loosen gradually with pasta water only if the sauce needs it.
What sets it apart
Classic tarako spaghetti highlights roe with butter, soy sauce and shiso. This dish uses egg white and yolk in two stages to give tarako a carbonara-like richness.