Squid Ink Pasta Cream Sauce (Print)

Silky black squid ink pasta in creamy sauce with garlic, white wine, and Parmigiano accents.

# Components:

→ Squid Ink Pasta

01 - 14 oz squid ink pasta (dried or fresh)

→ Cream Sauce

02 - 2 tablespoons unsalted butter
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 5 fl oz dry white wine
06 - 8.5 fl oz heavy cream
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1.75 oz grated Parmigiano-Reggiano
10 - 1 tablespoon finely chopped chives
11 - Lemon wedges (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add the finely chopped shallot and sauté for 2 to 3 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour in the dry white wine and simmer for 2 to 3 minutes to reduce slightly and allow the alcohol to evaporate.
05 - Lower heat to low. Stir in heavy cream and lemon zest, then simmer gently for 2 to 3 minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
06 - Add the drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, incorporate reserved pasta water one tablespoon at a time to achieve a silky, glossy texture.
07 - Remove from heat and serve immediately. Top with grated Parmigiano-Reggiano, chopped chives, and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • The contrast between that striking black pasta and creamy white sauce is almost too beautiful to eat—almost.
  • It tastes far more complicated than it actually is, which makes you feel like a confident cook in just 35 minutes.
  • That subtle briny undertone from the squid ink adds depth that cream alone could never achieve.
02 -
  • Don't let the cream boil or it can break and become grainy—low heat and patience are your best friends here.
  • That reserved pasta water is your secret weapon; the starch in it helps the sauce cling to the pasta and keeps everything silky rather than separated.
  • Taste constantly throughout cooking; squid ink pasta can vary in saltiness, and seasoning is what turns good into unforgettable.
03 -
  • If your squid ink pasta is fresh, it cooks much faster than dried—watch it carefully or you'll overshoot al dente.
  • Grate your Parmigiano-Reggiano fresh, never from a shaker; the difference in melting and flavor is genuinely noticeable and worth those 30 seconds.
Back