Squid Ink Pasta Cream Sauce (Print)

Black squid ink pasta coated in a smooth, creamy sauce with garlic, shallot, and lemon zest.

# Ingredients:

→ 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, to taste
09 - Freshly ground black pepper, to taste

→ Garnish

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

# Directions:

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

# Expert Tips:

01 -
  • It looks impossibly fancy but takes barely 35 minutes from start to table.
  • The cream sauce is rich and glossy without being heavy, balancing the dramatic presentation with genuine comfort.
  • It's one of those dishes that feels like a small celebration, even on an ordinary Tuesday night.
02 -
  • The pasta water is not just backup—those starch molecules are what help the sauce cling to the pasta and create that creamy, luxurious texture without needing more cream.
  • If your cream sauce breaks and looks separated or grainy, remove it from heat immediately and whisk in a splash of cold cream or pasta water while off the heat; it usually comes back together.
  • Squid ink pasta has a delicate briny flavor that gets lost if you overcook it, so stick to the package instructions and check it a minute or two early.
03 -
  • Grate your Parmesan just before serving—those microplanes work fast and fresh cheese melts better into warm pasta than anything that's been sitting.
  • If you're cooking for guests, make the sauce completely up to the point of adding pasta, then finish it with the drained pasta just before serving so everything is hot and tastes bright.
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