49min 4 ppl
Vegetarian Pasta alla Gricia
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
540 kcalper person
Protein 20g
Carbs 60g
Fats 24g
About this dish
Crispy smoked almonds replace guanciale in this meatless gricia — the smoky fat-and-starch alchemy of the original reimagined with pecorino, pepper, and a clever pantry swap.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- pecorino romanovery finely grated, plus extra to serve60 g
Dried Goods
- rigatoni or spaghetti160 g
- smoked almondsroughly chopped60 g
Spices & Seasonings
- freshly cracked black pepper1 tsp
- salt to taste
Oils & Condiments
- olive oil1 tbsp
Utensils
- large pot
- frying pan
- colander
- fine grater
- chef's knife
- cutting board
- measuring jug
- tongs
Method
1
Roughly chop the smoked almonds and very finely grate the pecorino romano.
Approx. 3 minutes
2
Bring a large pot of lightly salted water to a boil over high heat.
Approx. 8 minutes
3
Add the pasta and cook until 2 minutes before al dente, stirring occasionally. Reserve 250ml of the pasta cooking water, then drain.
Approx. 8 minutes
4
Meanwhile, heat the olive oil in a frying pan over medium heat. Add the chopped smoked almonds and toast, stirring, until lightly golden and fragrant. Remove from the heat.
Approx. 3 minutes
5
Pour 100ml of the reserved pasta water into the pan and swirl to combine with the toasted almonds and oil.
Approx. 1 minutes
6
Add the drained pasta to the pan and return to medium heat. Toss continuously to coat the pasta in the flavoured liquid.
Approx. 2 minutes
7
Remove the pan from the heat. Add the grated pecorino and cracked black pepper. Toss vigorously, adding the reserved pasta water a little at a time, until a glossy, creamy sauce forms and coats the pasta.
Approx. 2 minutes
8
Serve immediately, topped with extra grated pecorino and a final crack of black pepper.
Approx. 1 minutes
