Fettuccine with Cuttlefish, Peas and Squid Ink

Method

1. Cut the guanciale into small pieces and place in a non-stick pan with a drizzle of oil.
2. Add finely chopped spring onion.
3. When the guanciale is wilted, add fresh peas.
4. Add a little water and cook the peas.
5. Meanwhile, clean the cuttlefish: separate the head, tentacles and innards.
6. Slice the head into thin strips and cut the tentacles into pieces.
7. When the peas are cooked, blend them with a little oil until smooth.
8. In the pan, add a drizzle of oil, crushed fresh garlic, and cuttlefish tentacles. Cook for a few minutes.
9. Add the cuttlefish strips and squid ink, mix.
10. Cook the fettuccine in boiling salted water.
11. Drain the pasta and transfer it to the pan with the cuttlefish.
12. Add the pea cream and toss with pasta water.
13. Serve with a drizzle of oil and black pepper.