Gricia

Delivery

This product is delivered by DHL with tracking number.

Chilled packaging boxes that maintain an internal temperature during transit.

Eco-Friendly Water Pack

Method

• Bring a large saucepan of water to the boil. Salt the water (around 2tbsp per litre).
• Cook the pasta in the boiling water for 2 minutes. Stir regularly to prevent sticking.
• Whilst the pasta cooks, pan-fry the pancetta in a frying pan on a medium-high heat until crispy.
• Lower the heat on the pancetta pan and add the carbonara sauce. Take care to ensure that all of the sauce is squeezed from the pouch.
• Add 75 ml (5tbsp) of the pasta cooking water, stir well to combine with the sauce and heat until steaming, then turn off the heat.
• Lift the pasta out of the water and add to the sauce. Toss together so that the sauce coats the pasta. 7. Serve topped with the grated cheese.

Buon appetito!

Ingredients / Allergens

Allergens in BOLD & CAPITALISED:
Ingredient List: Fresh Pasta(45.8%)(Durum WHEAT Semolina, Water), Cacio e pepe Sauce (40.7%) (Water, Pecorino Romano Cheese (21.4%) (Whole Sheep’s MILK, Salt, Rennet), Grana Padano Cheese (12.2%) (MILK, Salt, Rennet, Preservative: Lysozyme EGG‘s Protein), Corn Starch, Unsalted Butter (Cow’s MILK),Cracked Black Pepper, Salt), Pancetta (11.5%) (Pork Meat, Salt, Smoky Flavour, Antioxidant: Ascorbic Acid (E302); Natural Aromas, Preservatives: Sodium Nitrite (E250), Potassium Nitrate (E252)), Italian Grated Cheese (MILK, Salt, Rennet, Preservative: EGG Lysozyme, Anti-Caking Agent: E460).

In addition to the recipe-specific allergen information provided, Pasta Roma handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.

Nutrition

Calories per serving: 880kcal
An adult needs around 2000kcal per day
Following nutritional information as per 100g: Energy 944 KJ
Energy 224 Kcal
Fat 7.9g
Of which saturates 4.3g
Carbohydrate 26.7g
Of which sugars 0.8g
Protein 11.1g
Salt 1.03g

About This Dish 

Pasta alla gricia is a pasta dish originating from Lazio. The name gricia derives from its place of birth, a small town called Grisciano located in the countryside of Lazio, the Italian capital region. Many centuries ago, the people of these small farming communities had to make the most of what they had to prepare hearty, nutritious meals. Pecorino romano, the distinctively salty local sheep’s cheese, as well as guanciale, a cut of pork from the cheek, were in steady supply and thus formed the basis of many dishes of Lazio. Whilst pasta alla carbonara is perhaps the better known of pasta alla gricia, this is not because it is any more delicious or alluring. Pasta alla gricia simply omits the egg, focussing instead on abundant pecorino romano cheese, pepper and, in our version, pancetta. We hope you will enjoy this dish of humble origins as much as we, and centuries of Lazio denizens before us, do and have done.