Il Cucinologo
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Vermicelli with Mushrooms, Cherry Tomatoes, and Guanciale

17/11/2023

It will be a pleasure to provide you with the recipe to prepare delicious vermicelli with mushrooms, cherry tomatoes, and guanciale, a tasty and textured variant that incorporates the savoriness of the guanciale, the acidity of the cherry tomatoes, and the meaty consistency of the mushrooms. Here is the list of ingredients and the procedure:

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 (optional)
  • Fresh chopped parsley (for garnish, optional)

Preparation

  1. Start by cleaning the mushrooms with a damp cloth or a brush. Slice them not too thinly.
  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 skillet, heat a drizzle of extra virgin olive oil and add the garlic cloves, letting them lightly brown without burning.
  5. Remove the garlic and add the guanciale. Let the guanciale release its fat and become crispy.
  6. Add the mushrooms to the skillet with the guanciale and cook until golden.
  7. Stir in the cherry tomatoes, season with salt and pepper, and cook until the tomatoes start to break down slightly, forming a light sauce. If desired, add a pinch of chili flakes.
  8. Meanwhile, bring a pot of salted water to a boil and cook the vermicelli according to the package instructions for al dente pasta.
  9. Drain the vermicelli and transfer them to the skillet with the guanciale, mushroom, and tomato sauce. Toss well over high heat for a minute or two to let the pasta absorb the flavors.
  10. If desired, sprinkle with grated Pecorino Romano and toss again to combine.
  11. Serve the vermicelli hot, garnished with fresh chopped parsley if you like.

Trivia

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 such as Amatriciana or Carbonara, where its flavor blends perfectly with the other components of the recipe.