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

• Bring a large saucepan of salted water to a gentle boil. Prepare the asparagus by cutting it into bite-size pieces diagonally. Blanch for 2 minutes in the boiling water and set aside.
• Add your Guanciale to a frying pan on medium heat. Once golden brown and crispy, remove from the heat and set aside.
• Add the blanched asparagus and white wine to the same frying pan used for the Guanciale, allowing the liquid to evaporate slowly.
• Place the Penne into the boiling water and cook until ‘al dente’ for 4-5 minutes.
• Transfer the pasta to the frying pan with a slotted spoon, making sure some pasta water makes it in as well. Turn off the heat, add your Guanciale back into the frying pan alongside a handful of Parmigiano Reggiano and toss together.

Buon Appetito!

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

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

Wheat, Egg.

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

Keep Refrigerated at 0-5C.
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.