Squid Ink Gemelli, Guanciale, Egg Yolk, Uni, and Pecorino

In a food processor, pulse all ingredients until mixture comes together. Attach gemelli die to pasta extruder. Transfer dough to extruder and turn it on. Extrude and cut gemelli to desired length.

Heat oven to 350°F. In a food processor, process wasabi peas, breadcrumbs, butter, chile flakes, and salt until sandy. Transfer to a sheet pan; bake until golden brown and cool completely. Mix in parsley and keep in an airtight container.

Bring a large pot of salted water to boil. In a sauté pan over medium heat, render guanciale until crisp. Remove with slotted spoon; reserve. Drop 4 ounces Squid Ink Pasta into boiling water and cook until al dente. Reserve about 3 ounces pasta water for sauce. In the same pan used to render guanciale, sauté garlic until golden brown. Add cooked pasta, 2 tablespoons pasta water, butter, and cheese, tossing pan to create creamy sauce. Add peas and transfer rendered guanciale to pan; toss to combine. Season with salt and pepper. Adjust consistency with more pasta water, if needed. (Egg yolk is the most important and delicate part of this sauce, so thinning out sauce a bit always helps.) Remove from heat and add yolk and uni, tossing constantly until incorporated and slightly thickened. Plate pasta in serving bowl. Garnish with more uni, wasabi peas, Wasabi Pea Crumbs, and grated Pecorino.