We all love carbonara, but have you tried it with squid ink pasta? The black noodles add a briny depth that pairs perfectly with the creamy sauce — simple, comforting, and unexpectedly fancy.
Squid Ink Carbonara
| Prep Time | 20 minutes |
| Cooking Time | 5 minutes |
| Total Time | 25 minutes |
| Yield Size | 1 serving |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
|
Dolce Vita Squid Ink Pasta |
100 | grams |
|
Euro Rich Guanciale, diced/sliced |
75 | grams |
| Large Eggs | 3 | pcs |
| Mazza Pecorino Romano Cheese | 1/4 | cup |
| Fresh Ground Peppers | 75 | g |
STEPS:
-
Cook pasta until al dente. Note: reserve ½ cup of pasta water.
-
Cut the guanciale into small pieces—cubes, slices, whatever you prefer then set it aside.
-
Make the egg mixture. Get a small bow, separate the yolk from the egg white. Combine the egg yolks with the grated pecorino romano cheese and a pinch of black pepper. Set it aside.
-
Cook the guanciale. Start with a cold pan then turn on the heat. This allows the meat to slowly render out the fat, which results in a crisp, yet tender bite to the meat.
-
Add the squid ink pasta to the guanciale. Toss until the spaghetti is coated in the guanciale fat. Then stir ½ cup of the reserved pasta water.
-
Add the egg mixture. While stirring the pasta, slowly pour in the egg mixture, continuously stirring to ensure the cheese melts in slowly and the yolks don’t scramble. Keep stirring until it forms a creamy and glossy sauce around the spaghetti.
-
Plate and server.
