Fresh: Cook for 4-5 minutes in boiling water
Frozen: Cook for 5-6 minutes in boiling water

1. Dice the Guanciale into cubes and heat a large frying pan. Once the pan is hot, place the Guanciale in and cook until golden and crispy (5 to 10 minutes). Remove the pan from the heat and transfer the Guanciale to a bowl.
2. In a large saucepan, add 2 litres of well-salted water and bring to a boil. Simmer your Tonnarelli and cook al dente – 4-5 minutes fresh (5-6 frozen).
3. While the pasta is cooking, start preparing the sauce: in a bowl, combine 100g of Pecorino and 2-3 tablespoons of starchy pasta water and mix vigorously.
4. Drain the pasta, transfer it to the frying pan, and add the Pecorino paste. Mix well to combine to coat the pasta. If the sauce appears to be too thick, add a couple of tablespoons of pasta water.
5. Grind some black pepper. Add the Guanciale and mix until the pasta is perfectly coated.
6. Plate and serve this mouthwatering dish.

Buon Appetito!

Mafalde: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Guanciale: Pork, salt, Telicherry Pepper & Juniper Berries.

Pecorino: Pasteurised sheep’s Milk (99%), salt, animal rennet.

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.