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With the tip of a sharp knife, split open the mentaiko sacs and lay them flat against a cutting board with the membrane on the bottom. Using a spoon or the back of a knife, scrape the eggs from the membrane and discard the membrane.
In a bowl at least large enough to hold 1 pound cooked pasta, create the sauce by whisking together the mentaiko, crème fraîche, olive oil, egg yolk, miso, lemon zest and lemon juice.
Heat a couple inches of lightly salted water in a straight-sided sauté pan or saucepan over high until boiling. Add the pasta and cook, stirring occasionally, until it is as done as you like it. (Start tasting about a minute before the package directions suggest.)
Using a ladle, scoop about ½ cup pasta water from the pan. Whisking constantly, add it to the bowl with the sauce. Set aside another ladle of pasta water in a cup or bowl nearby, then drain the pasta and immediately add it to the bowl of sauce. Toss the sauce and pasta thoroughly and constantly until the sauce thickens and coats the spaghetti with a glossy sheen. If it starts to get too thick, thin it out with some of the reserved pasta water.
Stir in the fresh herbs, adjust seasoning to taste with salt and pepper, and serve immediately.