Squid Ink Spaghetti Aglio e Olio

Last year for Valentine's Day I celebrated by making jjajungmyeon (Korean black bean noodles).  This year, I stayed with the color scheme but went Italian and made squid ink spaghetti aglio e olio, inspired by my trip to Venice.

After our time in Rome, my cousin Leslie and I took the train up to La Serenissima.  Despite being colder and rainier than Rome, Venice was amazing.  At just about every bridge we crossed, I felt like I had to stop and take a picture; it was so picturesque! 

We spent the first half of our trip either using the complimentary hotel shuttle boat to St. Mark's Square or trudging through the rain on foot to get around.  The city wasn't that big, so we were able to see St. Mark's Basilica, the Doge's Palace, the Accademia, and Rialto Bridge pretty easily this way. 

It wasn't until we decided to get a pass for the vaporetto (the public water bus), though, that I really began to feel like more than just a tourist.  At last we were able to see Venice from the Grand Canal as it was meant to be seen.  It didn't hurt that we were usually surrounded by locals commuting back and forth from work, either.

While scouring the grocery store on the last day for edible souvenirs to bring home, I found a package of spaghetti al nero di seppia, or squid ink spaghetti.  I had ordered spaghetti with cuttlefish ink sauce a couple of times in Venice a couple of times and really enjoyed it, so I decided to buy the pasta and try to make it at home.  Unfortunately, I haven't been able to find any actual squid or cuttlefish ink to make the sauce with, although in my search I did find squid ink pasta at a local Italian store, so you probably don't have to go all the way to Venice to find the pasta.  Without any ink, I decided to prepare the pasta simply, aglio e olio, with garlic and olive oil and a pinch of red pepper flakes.  This recipe is even easier than spaghetti carbonara and you're almost certain to already have all the ingredients (you can use regular spaghetti if you don't have any squid ink pasta).

Squid Ink Spaghetti Aglio e Olio
serves 1

A small fistful of squid ink spaghetti
A few glugs of olive oil
1 garlic clove, thinly sliced
A pinch of red pepper flakes
Sea salt 
Chopped parsley or basil

Bring a pot of salted water boil.  Add the spaghetti to the pot and cook according to the packaging (mine says to cook for 10-12 minutes).

In the meantime, add the olive oil and sliced garlic to a small saucepan and set on low heat.  Once the garlic starts to sizzle, add the red pepper flakes and sea salt to taste.  Continue to heat while the spaghetti is cooking, but do not allow the garlic to brown.  If this starts to happen, remove the pan from heat.

When the spaghetti is done cooking, use a pasta scooper to add it to the saucepan.  You want a little bit of the pasta water to go along with it so don't worry about draining it first.  Toss the spaghetti with the olive oil until it is well coated.  Plate and garnish with some chopped parsley or basil.  Serve immediately.

Next:  Okonomiyaki
Previously:  Homemade Tagliatelle with Shaved Truffles
Last Year:  Jjajungmyeon (Korean Black Bean Noodles)
Four Years Ago:  Nutella Ice Cream
Five Years Ago:  Tomato and Eggs over Rice

Spaghetti Carbonara for One

Our first stop in Rome was the Piazza Navona, known for its beautiful Bernini fountains, artists plying their wares, and the overpriced cafes lining the square.  Even though we were hungry, I didn't want to just settle for a potential tourist trap, so I asked one of the artists for his recommendation for lunch.

Him and his friends pointed us towards Ristorante Corallo, just a couple of blocks away from the piazza.  He mentioned that it was better than "baffeto" which at the time I thought meant "buffet" but later on realized was a reference to Pizzeria Baffeto, often listed as one of the best places for pizza in Rome and right around the corner from Corallo.

I really wanted to try a pizza in Rome, which is known for having an ultra-thin crust, so I ordered a pizza margherita to share.  Seeing another Roman specialty on the menu, I suggested that Ces order the spaghetti carbonara for us to share as well.  The pizza was good, although I noticed a distinct lack of basil.  It came without basil when I ordered it from a different restaurant the next day, too, so I guess that's just how pizza margherita is served in Rome.

I knew carbonara meant a bacon and egg sauce, but I was unprepared for how it would actually taste.  It was oh so silky and creamy without actually containing any cream, but the highlight was definitely the bacon.  It tasted different from the bacon I was used to having back in the States.  I knew I had to try to recreate the dish at home, but lamented to myself that I probably wouldn't be able to find the same type of bacon there.

After a little more research, I found out that the type of meat used was actually guanciale, made from cured pig jowl vs. traditional bacon, which is made from pork belly.  Luckily in Boston, there are quite a few places that carry guanciale including Formaggio Kitchen and Savenor's.  If you can't find it, you can try substituting pancetta, and if you can't find that, bacon.

On a recent night, I was really craving some spaghetti carbonara for myself so I googled "single serving carbonara" and this was the first link returned.  It looked simple enough and made a pretty tasty dish, but I modified it just a little the second time I made it so it was more like what I remembered tasting in Rome.

There's a lot I like about this recipe:  it falls under the category of comfort food and comes together rather quickly with a minimum of ingredients, most of which you probably already have on hand.  You do need to serve and eat this immediately, but since you're just making it for yourself, that's not a problem!

Spaghetti Carbonara for One (adapted from Greg's Food)
makes 1 serving, duh

2 slices guanciale, chopped
1 clove garlic, minced
1 serving uncooked spaghetti (for me that's a between a dime and a nickel's circumference of pasta)
1 teaspoon olive oil 
1 egg
1 tablespoon fresh grated parmesan, plus more to taste
Salt and pepper to taste
Chopped parsley (optional)

Bring a pot of salted water to boil.  In the meantime, chop the guanciale and mince the garlic.

Once the water has reached a rolling boil, add the spaghetti and cook for 9 minutes, stirring occasionally so the pasta doesn't stick to itself.

Add the guanciale to an unheated saucepan and place on medium heat.  Once some fat has rendered out and the guanciale is starting to look translucent, add the olive oil and minced garlic.  Continue to cook until browned but not burnt, lowering the heat if you have to.

In the meantime, break an egg into a large soup bowl.  Add the tablespoon of parmesan cheese and whisk until well mixed.

Once the spaghetti is done, use a pasta scoop to transfer the pasta to the saucepan with the bacon and garlic in it, letting most of the water drain off while you do so.  Lower the heat under the saucepan and toss the pasta around to cover it with the hot grease.

Whisk the egg and cheese again real quick and then carefully add the contents of the saucepan into the bowl.  Start tossing the spaghetti with the egg mixture to cook it without curdling.

Once the sauce comes together, add salt and pepper to taste and top with any guanciale left in the saucepan and additional parmesan and/or parsley if you like.  If the sauce is too thick for your liking, add a little of the pasta water to thin it out.  Serve immediately.

Next:  Bucatini all'Amatriciana
Previously:  Rosemary Honey & Lemon Frozen Yogurt
Four years ago:  Kale Chips