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Mafalde alla Gricia

Serves 1-2
£14.98

Mafalde alla Gricia is synonym of taste, simplicity, but also authenticity. The dish features an irresistible sauce made with Guanciale (not Pancetta), Pecorino and black pepper. The Guanciale lends a distinctive depth and smokiness to the sauce, complemented by the Pecorino’s salty finish. The magic of Mafalde alla Gricia lies in its minimalistic yet harmonious combination of ingredients, allowing each component to shine individually and as part of a symphony of flavours.

It’s a culinary journey that transports you to the heart of Rome, where pasta-making transforms simple ingredients into a soul-satisfying masterpiece. 

Product Quantity

Mafalde Egg Pasta

250g
1

Guanciale - Sliced (100g)

£6.08

In stock

1

Pecorino Romano DOP - Grated (62.5g)

£2.70 each

In stock

2
About Mafalde alla Gricia

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

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.

Energy (KJ)/100g 1185 2987 1633
Energy (Kcal)/100g 280 714 401
Fat/100g 4.0 72.4 33
Of which Saturated/100g 1.1 36.2 18
Carbohydrate/100g 47.7 0.5 0.001
Of which Sugar/100g 1.3 0.5 0.001
Protein/100g 12.6 10.7 26.0
Salt/100g 0.7 3.98 2.0

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.

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