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tonnarelli alla carbonara-1

Tonnarelli alla Carbonara

Serves 1-2

£15.04

The true recipe of this traditional Roman dish is famously a topic of much debate between chefs and foodies alike. We’re honouring this popular pasta dish with a simple but delicious Tonnarelli alla Carbonara recipe. We’ve collated the core ingredients for this dish, just add 3 fresh eggs and ground pepper! Buon Appetito!

ImageProductQuantity
Tonnarelli Egg Pasta (250g & 1kg)

Tonnarelli Egg Pasta

1
Web—Grated-Parmesan

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.50
1
Pecorino Romano DOP - Grated (62.5g)

Grated Pecorino Romano (62.5g)

£2.70

In stock

1
WEB—Guanciale

Guanciale - Sliced (100g)

£6.84

In stock

1
SKU Z-Tonnarelli-carbonara Categories: , , , Tags: , , , , , , , ,
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About Tonnarelli alla Carbonara

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 in a large frying pan; once golden and crispy, take the pan off the heat.
  2. Meanwhile, in a large saucepan add 2.5 litres of salted water and bring to a boil. Put in the Tonnarelli and cook until al dente — about 4-5 minutes
  3. While the pasta is cooking, crack two eggs and add 1 yolk from the third egg into a bowl and lightly beat; add 30g of Pecorino and 30g of Parmigiano Reggiano to the beaten eggs and mix well.
  4. Remove the cooked pasta from the saucepan with tongs and transfer to the frying pan with the Guanciale. Make sure that some of the starchy pasta water makes it in — this is an essential ingredient which allows you to make an emulsion.
  5. Stir the egg and cheese mixture into the frying pan with the Tonnarelli and Guanciale. The residual heat from the pan & pasta will cook the eggs. Toss everything together until emulsified. Serve immediately and enjoy!

Buon Appetito and congratulations on your homemade Carbonara!

 

Tonnarelli: Pasta (100%) – 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.

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.

Energy (KJ)/100g1202
Energy (Kcal)/100g284
Fat/100g5.9
Of which Saturated/100g1.4
Carbohydrate/100g42.5
Of which Sugar/100g1.4
Protein/100g17.8
Salt/100g0.7

Keep refrigerated below 5C.
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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