Striker Chef's Mentaiko, Guanciale, and Squid Ink Pasta

• 2 servings squid ink pasta
• Generous amount of guanciale (or bacon)
• Plenty of mentaiko (caviar removed)
• Generous amount of garlic
• 30 whole peppercorns (crushed)
• Appropriate amount of cooking oil
• 1 Cheongyang chili pepper
• 1/3 tablespoon peperoncino
• Generous amount of pasta water
• A little butter
• A little scallions

Recipe 🍳

Cooking tips 💡

• Squid ink pasta breaks easily, so don't force it down with tongs while cooking; let it submerge naturally in the water.
• This dish is more of a wine accompaniment than a meal. When tasting before emulsification, it should be slightly saltier than you'd prefer, so it balances perfectly after adding butter.

Recommended for 🙋

• ⭐Those who want a top-tier appetizer pasta that pairs perfectly with white wine or champagne.
• ⭐Those who want to experience a richer, more intense, and luxurious umami flavor than regular oil pasta.