Penne & Guanciale - La Tua Pasta

Penne & Guanciale

Serves 1-2

Take advantage of asparagus being in season, with this classic dish. The crunchy Guanciale brings its wonderful saltiness, creating a balanced and refreshing dish perfect for the warmer months ahead.
A suitable dish for all the year but perfect for Autumn to embrace the seasonal veg.

Easy to make with a few quality ingredients, this lovely pasta doesn’t compromise on flavour.

We’ve paired up the majority of the ingredients here, all you need is 1 small bunch of asparagus, and a splash of white wine to make this beautiful dish.

Product Quantity

Penne Egg Pasta (250g)


Guanciale - Sliced (100g)


In stock


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

About Penne & Guanciale

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 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.

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

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.

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