Vermicelli with Onion and Pancetta Sauce

Here is a rustic and flavorful Italian recipe that highlights the sweet taste of onions paired with the savoriness of pancetta.

Ingredients

• 400 g of vermicelli
• 3 large onions
• 150 g of smoked pancetta cut into cubes
• 60 ml of extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Parmesan, to taste (optional)
• Fresh chopped parsley, for garnish

Preparation

1. Start by peeling the onions and slicing them thinly.
2. In a large skillet, fry the pancetta in the extra virgin olive oil until it becomes crispy.
3. Remove the pancetta and set it aside, leaving the rendered fat in the oil.
4. Add the onions to the same skillet and let them soften over low heat for about 20-25 minutes. During cooking, add a pinch of salt and black pepper. If necessary, add a little water to prevent them from burning.
5. Meanwhile, bring a 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 cooking water.
7. Add the vermicelli to the skillet with the onions (and the pancetta if you prefer it in the sauce) and mix well. If the sauce is too thick, loosen it with a little cooking water.
8. Sprinkle with grated Parmesan and garnish with fresh chopped parsley before serving.

Trivia

In many areas of Italy, this recipe can be enriched by adding white wine during the cooking of the onions, to give greater depth of flavor. The pancetta can be omitted or replaced with guanciale, for an even bolder taste.

Here is a delicious simple and comforting pasta ready that tastes of home. Buon appetito!