Pasta with cuttlefish ink and carbonara sauce

4 servings

20 minutes

Pasta with cuttlefish ink and carbonara sauce is an exquisite dish that combines traditional Italian flavors with a marine accent. Cuttlefish ink gives the pasta a rich black color and deep umami notes that harmonize beautifully with the creamy carbonara sauce. The dish's origins trace back to Italian cuisine, where seafood plays an important role, especially in coastal regions. The taste is delicate and creamy, with subtle smoky notes of bacon and mushrooms complemented by the aroma of garlic and nutmeg. This dish is perfect for a romantic dinner or gourmet tasting, impressing with its unusual appearance and refined balance of flavors.

Energy value per serving

• Calories: 592.8
• Proteins: 22.5g
• Fats: 37.5g
• Carbohydrates: 40.2g

Ingredients

• Paste: 200 g
• Smoked bacon: 150 g
• Grated Parmesan cheese: 50 g
• Champignons: 200 g
• Cream: 200 ml
• Egg yolk: 1 pc
• Garlic: 3 clove
• Butter: 2 tbsp
• Ground black pepper: pinch
• Ground nutmeg: pinch

Cooking steps

1. Boil the spaghetti. Meanwhile, sauté garlic and bacon in butter for three minutes.

   Required ingredients:

   • Paste: 200 g
   • Garlic: 3 cloves
   • Smoked bacon: 150 g
   • Butter: 2 tablespoons

2. Add slices of mushrooms to the bacon, mix, and fry for eight to ten minutes. During this time, the spaghetti will cook, drain the water, and add it to the mushrooms and bacon.

   Required ingredients:

   • Champignons: 200 g
   • Paste: 200 g
   • Smoked bacon: 150 g

3. The final stage is cream, egg yolk, ground black pepper, ground nutmeg, and grated cheese. Whisk everything together and pour over the spaghetti, fry for five minutes and serve.

   Required ingredients:

   • Cream: 200 ml
   • Egg yolk: 1 piece
   • Ground black pepper:  pinch
   • Ground nutmeg:  pinch
   • Grated Parmesan cheese: 50 g