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Vermicelli with Champignon, Cherry Tomatoes, and Guanciale

17/11/2023

It will be a pleasure to provide you with the recipe for making delicious vermicelli with champignon, cherry tomatoes, and guanciale, a flavor-rich variant that incorporates the savoriness of guanciale, the acidity of cherry tomatoes, and the meaty texture of champignon mushrooms. Here is the list of ingredients and the preparation method:

Ingredients

  • 320 g of vermicelli
  • 150 g of guanciale
  • 250 g of champignon mushrooms
  • 200 g of cherry tomatoes
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Grated Pecorino Romano cheese (optional)
  • Chopped fresh parsley (for garnish, optional)

Preparation

  1. Begin by cleaning the champignon mushrooms with a damp cloth or a brush. Slice them into not too thin slices.
  2. Take the guanciale and cut it into strips or cubes.
  3. Wash the cherry tomatoes and cut them in half.
  4. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic cloves, letting them brown slightly without burning.
  5. Remove the garlic and add the guanciale. Allow the guanciale to release its fat and become crispy.
  6. Add the champignon mushrooms to the pan with the guanciale and cook until they are golden.
  7. Add the cherry tomatoes to the pan, season with salt and pepper, and cook everything until the tomatoes start to break down slightly, forming a sauce. If you like, you can add a sprinkle of chili pepper.
  8. Meanwhile, bring a pot of abundant salted water to a boil and cook the vermicelli according to the package instructions to obtain an al dente pasta.
  9. Drain the vermicelli and transfer them to the pan with the guanciale, champignon, and cherry tomato sauce. Stir everything well over high heat for a minute or two, so that the pasta absorbs the flavors of the sauce.
  10. If desired, sprinkle with grated Pecorino Romano cheese and stir again to combine.
  11. Serve the vermicelli hot, garnishing the dish with chopped fresh parsley if you like.

Curiosity

Guanciale is often used in Italian cuisine for its ability to release an intense flavor and unique texture once cooked. It is the key ingredient in classic dishes like Amatriciana or Carbonara, where its flavor blends perfectly with the other components of the recipe.