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Tortelloni alla Gricia

Tortellonni alla Gricia

Serves 1-2

£17.04

Introducing our latest indulgent twist on a Roman classic: Tortelloni alla Gricia. At the heart of this dish are our handmade Tortelloni Cacio e Pepe, pillowy pasta parcels filled with the bold, peppery richness of Pecorino Romano. To finish, we suggest garnishing with crispy guanciale and an extra sprinkle of Pecorino for that irresistible salty crunch. And for those seeking opulence, finish by creating a silky cacio e pepe sauce to double down on the creamy, cheesy goodness. A comforting, flavour-packed homage to one of Rome’s most iconic dishes—reimagined the La Tua Pasta way.

ImageProductQuantity
cacio and pepe tortelloni

Cacio and Pepe Tortelloni

1
WEB—Guanciale

Guanciale - Sliced (100g)

£6.84

In stock

1
Pecorino Romano DOP - Grated (62.5g)

Grated Pecorino Romano (62.5g)

£2.70

In stock

1
SKU Z-TortelloniCacioPepe-Guanciale Categories: , Tags: , , , , , ,
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About Tortellonni 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 3-4 minutes in boiling water.
Frozen: Cook for 4-5 minutes in boiling water.

  1. Dice the Guanciale into cubes and heat a large frying pan. Once the pan is hot, add the Guanciale and cook until golden and crispy (5-10 minutes). Remove the pan from the heat and transfer the Guanciale to a bowl, saving a couple of tablespoons of the guanciale’s fat.
  2. Bring 2 litres of well-salted water to a boil.
  3. Add the Tortelloni and cook for 3-4 minutes, depending on preference.
  4. While the pasta is cooking, start preparing the cacio & pepe sauce: in a bowl, combine 100g of Pecorino and 2-3 tablespoons of starchy pasta water and mix vigorously to create a silky sauce.
  5. Drain the pasta, transfer it to the frying pan with the guanciale’s fat with a few drops of starchy pasta water, and cook for one extra minute.
  6. Now, it’s time to plate: grab a plate and create a base with your cacio e pepe sauce, then add your tortelloni on top. Grind some black pepper and sprinkle the crispy Guanciale bits on top.
  7. Serve this mouthwatering dish while hot.

Buon Appetito!

 

Cacio & Pepe Tortelloni: Pasta (44%) – Flour 00 (WHEAT, Calcium, Iron, Niacin, Thiamine), Pasteurised EGG (30%), Durum WHEAT Flour, Salt. Filling (56%) – Bechamel sauce [MILK, Unsalted butter (MILK), Flour 00 (WHEAT, Calcium, Iron, Niacin, Thiamine), Salt], Ricotta Cheese (MILK), Vegetarian Pecorino Cheese (Sheep’s MILK, Salt) (18%), Italian Grated Cheese (MILK, Salt, Rennet from vegetable culture. Preservative: E1105 Lysozyme protein from EGG), Black Pepper (0.18%). (Dusted with rice flour)

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

Pecorino: Pasteurised sheep’s MILK (99%), salt, animal rennet.

WHEAT, MILK, EGG.

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

Energy (KJ)/100g1010
Energy (Kcal)/100g241
Fat/100g11.2
Of which Saturated/100g6
Carbohydrate/100g20.8
Of which Sugar/100g22
Protein/100g15
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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