Bring a large pot of salted water to boil and cook the pasta. Remove the membrane from the tarako (or mentaiko).
Put heavy cream, tarako or mentaiko, egg, grated cheese and kombu tea (if you have it) into the skillet, mix and heat through without letting it boil.
Serve immediately garnished with a generous amount of black pepper and it's done.
Story Behind this Recipe
I came up with this recipe a variation of Mentaiko Butter Cream Pasta (Recipe ID:1459025 ).
In Step 2, make sure not to overcook the sauce. Get the sauce ready a bit before the pasta is cooked, so that it can prevent the egg from scrambling. Both mentaiko and tarako work well. Double the amount of ingredients for 2 servings.