With fresh black cuttlefish ink folded straight into the dough, Bona Furtuna black squid ink spaghetti noodles are filled with briny, oceanic flavors. Coating each savory noodle in a rich and creamy sauce, this carbonara marries land and sea in an umami-rich symphony. Freshly ground pink pepper adds a bright, floral peppery quality to the dish. Want to up the ante? Instead of grating fresh cheese over his squid ink carbonara, finish it with grated cured egg yolk. 

RECIPE TITLE

Serves 4-6

INGREDIENTS

▢ 1 lb Squid Ink Spaghetti
▢ 3 tbsp olive oil
▢ 2 eggs 
▢ 4 egg yolks
▢ 1 tin smoked mackerel, drained and broken apart with a fork
▢ 2 oz freshly grated Parmigiano Reggiano
▢ Freshly ground pink peppercorn

DIRECTIONS

1. Bring a large pot of water to a boil and season with salt. Cook the squid ink spaghetti pasta until al dente, roughly 11 minutes. 
2. While you wait for the water to boil, whisk the eggs, yolks and freshly grated Parmigiano Reggiano together in a large bowl. Season with freshly ground pink peppercorn and a pinch of salt. 
3. When the spaghetti is ready, add 2 tbsp pasta water to the egg mixture and whisk to combine. This is called tempering and it will help to keep the eggs from scrambling. 
4. Using tongs, lift the spaghetti out of the water and place directly into the egg mixture. Fold the noodles gently into the mixture, continuously mixing to keep the eggs from scrambling. The best way to do this is using your tongs to pull the noodles gently upwards while folding them in. This will allow heat to escape. Once the mixture is velvety and the cheese has melted, drizzle with olive oil and add smoked mackerel. Fold in for another minute. 
5. Serve immediately with freshly ground pink peppercorn. 
6. Mangiamo. 

FREQUENTLY ASKED QUESTIONS

1. How do you make squid ink noodles? 
   
   A traditional squid ink pasta recipe will fold fresh squid ink into cooked pasta, coating the noodles with its striking, briny flavors. Served with sautéed calamari, garlic and lemon, you'll be inundated with flavors of the sea. Our squid ink noodles fold the ink right into the dough to simplify the cooking process for our customers. No mess or stress around sourcing fresh squid or seppia ink, all you have to do is cook the squid ink noodles and toss them with your favorite pasta sauce. 
   
   
2. What does squid ink taste like? 
   
   Briny and savory, squid ink tastes like the ocean. With an umami depth, it is not astringent or overly bold, but rather adds just enough flavor to bring you straight to the shores of the ocean. 
   
3. What's the difference between sepia ink and squid ink? 
   
   Sepia ink is the ink derived from cuttlefish, a close cousin of the squid. Both are cephalopod inks. While sepia ink is slightly lighter in color, the biggest difference is the specific species from which they're sourced.