I found this glorious squid ink spaghetti at the grocery store, and I needed to have it. There was something that drew me into the velvety black spaghetti spears, and I knew I needed to find a recipe for them.
With Halloween around the corner, I thought making black pasta and cheese would be eerily appropriate. The natural squid ink gives the pasta it’s luscious black color, and the cheese makes it look extra weird. I didn’t find the pasta tasted any different, but I must warn you– the initial smell while the noodles were cooking was a little off-putting (very ocean-y).
Anyhow... if you are looking for a dish that will get people talking, this one will raise some questions. If the black spaghetti isn’t your thing... substitute with any pasta (elbow, perhaps?) Squid Ink Pasta in Velvety Cheese Sauce Ingredients: - 1 box of Black Squid Ink Spaghetti - 1 whole Egg Beaten - 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter - 1/4 cup All-purpose Flour - 2-1/2 cups Whole Milk - 2 teaspoons (heaping) Dry Mustard - 1 pound Cheddar Cheese, Grated - 1 teaspoon Salt, More To Taste - 1/2 teaspoon Ground Black Pepper + Optional: Cayenne Pepper, Garlic Salt, Paprika, Thyme ( I added all four)
Directions: 1. Cook pasta until al dente, according to box directions. Drain. 2. In a small bowl beat egg. 3. In a large pot or skillet, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Add any of the optional flavors at this point. Cook for five minutes until very thick. Reduce heat to low. 5. Take 1/4 cup of the sauce and slowly pour it into a beaten egg (tempering), whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. 6. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! (did I mention the salt?) 7. Pour in drained, cooked pasta, and stir to combine. 8. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. *I topped my pasta with both melted cheese, and Parmesan crostinis: http://duhlicious.com/2010/07/parmesan-cups-make-for-simple-canapes/