Have you been to Eataly ? This
hyped Italian food market is definitely a new trendy spot in East London offering a
huge selection for Italian food obsessives. The first time I went to
Eataly, it was just a quick look around, but during the second time visit
I got myself squid ink pasta from their fresh pasta counter as I just can’t
resist its gorgeous black colour. I made black carbonara which is very simple and
doesn’t take too much time from start to finish. Also, I thought squid ink
pasta would taste more salty and briny, but it actually tastes just like normal
pasta with a very light seafood hint. However, its dramatic colour would certainly
give you a delightful visual treat to enjoy a dish.
Here is how I make my Black
Carbonara:
INGREDIENTS
-120g squid ink pasta
-40g bacon lardons
-1 egg and extra 1 egg yolk
-2 tbsp grated cheese
-Basil and
additional grated cheese to garnish.
-Ground black
pepper to taste. (optional)
METHOD
1. Cook pasta in a large pan of
boiling salted water until al dente. (I cook for 6-7 mins)
2. Beat 1 egg
with grated cheese in a bowl.
3. Fry
bacon lardons in a heated pan with 1-2 tbsp oil until brown and crispy.
3. When the pasta
is ready, drain and transfer to the pan with bacon fat over low heat, mix well
to coat thoroughly.
4. Turn off the heat, stir in egg and cheese mixture, season with black pepper if needed.
5. Drop an egg
yolk, garnish with basil and additional grated cheese.
