Put a large pot of water to boil. Once boiling, salt generously and add in the squid ink pasta.

Let simmer for 10 minutes.

In the meantime, in a smaller pot heat up the olive oil. Once it’s warm, add the onions and let simmer for 3-4 minutes or until translucent but not browning.

Stir well and add the lemon zest and cream. Stir again and bring to a boil. Do NOT walk away.

Once the mixture starts to rise in the pot (and this happens faaaaast), turn the heat down to low and stir well again. Let heat at low, stirring frequently, for 5 minutes.

Add frozen peas at the last 2 minutes of the pasta’s cook time.

Once the 5 minutes are up for the cream mixture, remove from heat.

Strain the pasta water and reserve a half cup.

Mix in the lemon juice to the cream mixture, and slowly add in the ½ cup of pasta water while whisking. Add more or less to your desires sauce thickness. Salt and pepper to taste, remembering that the pasta is a little saltier than normal pasta from the squid ink.

You can add the sauce directly to the pasta or sauce the individual plates to your liking.