I seasoned this pasta with garlic and soy sauce, so that the bitterness of the goya is not too noticeable. You will be addicted to the fragrance of the crispy garlic and the crunchy texture of the tarako!
Cut the bitter melon in half lengthwise, remove the seeds, and cut into 5 mm slices. Rub the bitter melon with salt and let it sit for 5 minutes. Rinse it with water and drain well.
With a knife, cut open the casing on tarako and squeeze out the roe. Remove the core of the garlic and thickly slice it.
In a large pot, bring water to a boil, add generous amount of salt (not listed), and cook the pasta. Drain the pasta 1 minute earlier than the suggested cooking time.
When the remaining cooking time of the pasta is about 3 minutes, heat the oil in a skillet and sauté the garlic (medium heat).
Once the garlic is fragrant, add the bitter melon and sauté for another 1-2 minutes. Add the soy sauce and pepper and lightly sauté everything together.
Add the cooked pasta and 2 teaspoons of the water used for cooking the pasta into the skillet (over medium heat), and mix in the tarako and it is done.
Serve it on a plate and enjoy! It will taste even better if you sprinkle some grated cheese on top!
Story Behind this Recipe
I wanted to try and see how it would taste like to add the goya to pasta. It is seasoned in a way that the bitterness is not too noticeable, so it's pretty easy to eat.
The goya is salted and rinsed before cooking in order to reduce the bitterness. If you still taste the bitterness, parboil before sautéing. I recommend using some salt instead of soy sauce to taste if you prefer to keep the nice and bright color of the goya. Garlic and salt flavored goya is also delicious.