Steps

1. In a bowl, combine 1 tbsp Mayonnaise and 1 tbsp Heavy Cream, and mix until the mayonnaise is dissolved.
   🕒 00:53
2. Add 2 Eggs and Salt and Pepper (to taste), then whisk thoroughly. Keep chilled in the refrigerator until just before cooking. [Key Tip!] Chilling the egg mixture in the refrigerator until just before cooking ensures a runny, creamy texture.
   🕒 01:05
3. If the cod roe has skin, remove the roe from the skin. Place 30g Cod Roe, 15g Butter, 3 tbsp Heavy Cream, and 1 tsp Soy Sauce into a bowl.
   🕒 01:26
4. Add approx. 1L of boiling water to a pot and dissolve 1.5 tsp Salt. Cook 80g Pasta for the time indicated on the package.
   🕒 01:45
5. Once the pasta is cooked, drain the water and add the cooked pasta to the bowl containing the cod roe cream sauce ingredients.
   🕒 02:08
6. Add 1 tbsp Pasta Cooking Water. While the butter is melting from the residual heat, toss the pasta to coat it with the sauce.
   🕒 02:19
7. Mix everything well. Adjust seasoning with salt if needed.
   🕒 02:30
8. Once the butter has melted and the sauce is coating the pasta, transfer the pasta to a serving plate. Make sure to scoop any remaining sauce from the bowl onto the pasta.
   🕒 02:37
9. Before the pasta cools down, prepare the egg. Add 10g Butter to a frying pan and heat it while letting the butter melt.
   🕒 02:56
10. Pour the beaten egg mixture all at once into the frying pan. Use chopsticks to scramble the eggs, as if making scrambled eggs.
    🕒 03:14
11. Once the scrambled eggs are partially cooked, spread the eggs evenly in the pan. Cook over low heat, allowing the bottom of the egg to set.
    🕒 03:28
12. When the surface is set and the egg slides easily in the pan, turn off the heat.
    🕒 03:42
13. Carefully slide the cooked egg over the pasta on the plate and shape it as desired.
    🕒 03:46
14. Finally, sprinkle Dried Parsley (to taste) in the center to complete the dish.
    🕒 04:07