Vermicelli with Onion and Bacon Sauce

Here is a rustic and flavorful Italian recipe that enhances the sweet taste of onions paired with the savory flavor of bacon.

Ingredients

• 400 g vermicelli
• 3 large onions
• 150 g smoked bacon, diced
• 60 ml extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Parmesan cheese, to taste (optional)
• Fresh parsley, chopped, for garnish

Preparation

1. Begin by peeling the onions and slicing them thinly.
2. In a large skillet, fry the bacon in extra-virgin olive oil until it becomes crispy.
3. Remove the bacon and set it aside, leaving the released fats in the oil.
4. Add the onions to the same skillet and let them wilt over low heat for about 20-25 minutes. During cooking, add a pinch of salt and black pepper. If necessary, add a bit of water to prevent burning.
5. Meanwhile, bring a large pot of salted water to a boil and cook the vermicelli according to the package instructions until al dente.
6. Drain the vermicelli, reserving some of the cooking water.
7. Combine the vermicelli with the onions in the skillet (and bacon if you prefer it in the sauce) and mix well. If the sauce is too thick, loosen it with a bit of the cooking water.
8. Sprinkle with grated Parmesan cheese and garnish with fresh chopped parsley before serving.

Curiosities

In many areas of Italy, this recipe can be enriched with the addition of white wine during the cooking of the onions, to give a deeper flavor. The bacon can be omitted or replaced with guanciale for a more intense taste.

Here you have a delicious, simple, and comforting pasta that tastes like home. Enjoy your meal!