Best Seller Signature Pasta Kits for 12

• Pasta Kits ship without coolant and arrive ready to enjoy!
• Perishable products are shipped with ice packs and insulation bags.
• Upon arrival, store pasta and unopened sauce at room temperature for up to 90 days.
• Once opened store sauce in the refrigerator for up to 3-4 days.
• Store pecorino and guanciale in the refrigerator and use by the “best before” date.
• Once opened pecorino and guanciale should be wrapped in airtight packaging and stored in the refrigerator for up to 5-7 days.

To Serve

Amatriciana

• Remove the skin of the guanciale and discard.
• Cut the guanciale into uniform, small cubes.
• Grate about half of the pecorino and put it aside in a bowl.
• Add the guanciale directly onto a large saucepan.
• The pan should be cold and do not use any oil (there is enough in the guanciale)!
• Slowly let it crisp up.
• Once crispy and without lowering or turning off the heat, add the tomato sauce – it’s important to hear a sizzle!
• Bring the sauce to a slow boil and then lower the heat to medium.
• Add a desired amount of crushed red pepper flakes and oak for 20 minutes.
• Bring a pot of water to a boil.
• Be careful not to over-salt the water since the pecorino is quite salty.
• Cook the pasta for 9 minutes – do not overcook!
• Strain the pasta and immediately add it to the saucepan, mixing it for 1 minute.
• Turn off the heat. Add the pecorino and mix, leaving a small amount to sprinkle over the finished pasta.
• Finish the plate with the remaining pecorino and a dash of pepper.
• Serve and enjoy!

Cacio e Pepe

• Grate about half the pecorino and put aside in a bowl.
• Bring a pot of water to a boil.
• Lightly salt the boiling water and add the pasta.
• Use 2/3 cup of the cacio e pepe sauce and about 1 cup of the grated pecorino.
• Slowly add boiling water from the pasta pot until it reaches a creamy consistency.
• Add the drained pasta and mix.
• Plate the pasta, and finish it with some grated pecorino and pepper.
• Serve and enjoy!

Carbonara

• Remove the skin from the guanciale and cut it into small, uniform cubes.
• Add the guanciale directly to a large saucepan and place over medium heat. Do not add oil to the pan.
• Grate about half the pecorino cheese and set aside.
• Bring a pot of water to a boil.
• Lightly salt the boiling water. Do not over-salt!
• Add the pasta and cook for 10 minutes.
• Crack the eggs, being extremely careful to separate the white from the yolk.
• Use 3 egg yolks and 1 full egg per kit.
• Once crispy, remove the guanciale from the fat and place over a paper towel.
• Add the pecorino and pepper to the egg and mix well.
• Add the guanciale and continue mixing.
• Add the drained pasta directly to the bowl and mix well.
• If the pasta is not creamy enough, add a tiny amount of boiling water.
• Place the pasta, and finish with pecorino and pepper.
• Serve and enjoy!