With fresh black cuttlefish ink folded straight into the dough, Bona Furtuna black squid ink pasta  is 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 spaghetti 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.