Fettuccine with Cuttlefish Ink on Pea Cream

Method

1. Shell the fresh peas. Set aside.
2. In a cold non-stick pan, add a small piece of guanciale and the chopped spring onion. Cook slowly over low heat until the guanciale renders and the onion is soft.
3. While the guanciale cooks, prepare the cuttlefish: remove the internal bone, the ink sac (reserve), the liver (set aside for another use), the eyes, and the beak. Peel off the skin. Separate the tentacles from the body. Cut the body into thin strips and the tentacles into small pieces.
4. Add the shelled peas to the pan with the guanciale. Add a splash of water and cook until the peas are tender. Season with salt and pepper.
5. Transfer the cooked peas to a blender. Add a drizzle of extra virgin olive oil and blend until smooth to obtain a creamy pea puree. Set aside.
6. Heat a non-stick pan over high heat. Add a drizzle of oil and sear the cuttlefish strips and tentacles quickly until just cooked (the strips should be tender, the tentacles a bit longer). Remove and set aside.
7. In the same pan, reduce the heat. Add a little olive oil, a clove of fresh garlic (smashed), and the reserved cuttlefish ink. Stir and add a splash of pasta cooking water to create a sauce.
8. Cook the fresh fettuccine in boiling salted water until al dente.
9. Drain the fettuccine (reserving some pasta water) and transfer to the pan with the ink sauce. Toss over medium heat, adding pasta water as needed to achieve a creamy consistency that coats the pasta.
10. To serve, spread a spoonful of pea cream on the bottom of each plate. Place a portion of the ink pasta on top. Arrange the seared cuttlefish pieces on the pasta. Garnish with a few slices of fresh garlic, a drizzle of olive oil, and a grind of black pepper.