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"Creste di Gallo" Pasta all'Amatriciana with Pecorino (gf. avail)

This week's limited edition "Creste Di Gallo" pasta is an exceptional pasta shape that closely resembles the crest of a rooster. Creste Di Galli translates to “rooster crest.” It has a tubular body with a ruffled-edged curve. With its ideal shape, it can work well with a wide range of sauces including meaty and chunky ones. This week's Amatriciana is a case in point. 

Amatriciana is a traditional sauce hailing from the town of Amatrice, near the mountainous regions of Rieti and Lazio. The first written record of this sauce dates back to the late 18th century in the cookbook L’Apicio Moderno, although it is likely that earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well loved in Rome, even becoming a Roman “classic” dish, although it was invented elsewhere.

Traditionally, this sauce is made with guanciale (pork cheek), but we substitute pancetta for a deeper, smokier flavour. We cook our pancetta with tomatoes, white wine, and top with pecorino romano cheese.

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Tomatoes, Onion, Pancetta (bacon), Shallot, Garlic, Extra Virgin Olive Oil, Basil, Parsley, Salt, Pepper

GARNISH INGREDIENTS: Pecorino Cheese

Coming soon...

Creste di Gallo Pasta all'Amatricina & Pecorino

Grams Calories
Creste di Gallo Pasta 160g 410kCal
Amatriciana Sauce 155g 250kCal
Pecorino 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

This week's limited edition "Creste Di Gallo" pasta is an exceptional pasta shape that closely resembles the crest of a rooster. Creste Di Galli translates to “rooster crest.” It has a tubular body with a ruffled-edged curve. With its ideal shape, it can work well with a wide range of sauces including meaty and chunky ones. This week's Amatriciana is a case in point. 

Amatriciana is a traditional sauce hailing from the town of Amatrice, near the mountainous regions of Rieti and Lazio. The first written record of this sauce dates back to the late 18th century in the cookbook L’Apicio Moderno, although it is likely that earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well loved in Rome, even becoming a Roman “classic” dish, although it was invented elsewhere.

Traditionally, this sauce is made with guanciale (pork cheek), but we substitute pancetta for a deeper, smokier flavour. We cook our pancetta with tomatoes, white wine, and top with pecorino romano cheese.

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Tomatoes, Onion, Pancetta (bacon), Shallot, Garlic, Extra Virgin Olive Oil, Basil, Parsley, Salt, Pepper

GARNISH INGREDIENTS: Pecorino Cheese

Recipe Card

Coming soon...

Nutrition

Creste di Gallo Pasta all'Amatricina & Pecorino

Grams Calories
Creste di Gallo Pasta 160g 410kCal
Amatriciana Sauce 155g 250kCal
Pecorino 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only.