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

1. Dice the Guanciale in cubes and heat it in a large frying pan with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp. Put a bit of Guanciale to the side to garnish the plate.
2. In a large saucepan add 2 litres of salted water.
3. Bring the water to a gentle boil and put in the Tonnarelli and cook for 4-5 minutes, depending on preference.
4. Put the pesto in a pan with the Guanciale and transfer the Tonnarelli using a slotted spoon, ensuring that some of the starchy pasta water makes it into the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the pesto on Tonnarelli.
5. Stir the pesto into the Tonnarelli gently and plate with Parmigiano and the remaining Guanciale on top as a garnish.

Buon Appetito!

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

Pesto Genovese: Basil DOP (39%), Extra Virgin Olive Oil; Parmigiano Reggiano DOP Cheese (Milk), Pine nuts (8%), Pecorino Romano DOP Cheese (Milk), Salt, Garlic, Antioxidant: Ascorbic Acid.

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

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Pine nuts, Milk.

For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard 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.