Vermicelli with Onion and Bacon Sauce

Name: Vermicelli with Onion and Bacon Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Vermicelli pasta 11.3 oz; Yellow onions 1.1 lbs; Butter 2 tbsp; Extra virgin olive oil 2 tbsp; Sugar 1 tbsp; Smoked pancetta (sliced) 2.8 oz; Thyme to taste; Marjoram to taste; Fine salt to taste

519

Calories per serving

Energy Kcal 519
Carbohydrates g 78.6
of which sugars g 14.5
Protein g 13.4
Fats g 16.8
of which saturated fat g 5.68
Fiber g 4
Cholesterol mg 29
Sodium mg 566

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

So here's the thing: Vermicelli with Onion and Bacon Sauce is one of those Italian dishes that really brings people together. Really really does. Italian kitchens have this special way—almost magical—of taking just a few ingredients and turning them into something you cannot wait to dig into. Vermicelli recipes meet the soft, almost sweet flavor of onions cooked slowly, creating a base that's way more flavorful than you'd ever expect from such a humble veggie.

Add in crispy smoked pancetta. I mean, come on. That crispy texture and salty kick work so so well with the mellow onions. The result? A rustic pasta that's both hearty and kinda special. Plus, across different parts of Italy, people put their own twist on pasta with bacon and onions. But you know what? The core idea remains: bring out the best in everyday ingredients, keep it simple, and make sure every bite tastes like real food.

Fans of onion and bacon pasta will tell you it's just perfect for easy comfort food. The sauce is succulent without being heavy—which is great. That lets the easy pasta dishes side of things shine. Really, you get a fantastic meal without a ton of fuss. It is perfect for a weeknight dinner, yet impressive enough when you want to wow someone with a homemade, mouth-watering treat. Honestly, there's a reason this pasta is a favorite in quick dinner ideas—it doesn't just taste good, it fills your kitchen with that classic Italian aroma.

The magic lies in slow-cooking the onions until they are practically melting, then mixing in that smoky pancetta so every bite gets a little of both flavors. Whether you're into family-friendly meals or just curious about the genius of Italian cooking, this simple vermicelli recipe is a great choice. It's cozy, satisfying, and really shows how much you can do with just a few good ingredients. And you know what? You can't go wrong with that.

How to prepare Vermicelli with Onion and Bacon Sauce

To prepare vermicelli with onion and bacon sauce, start by cleaning the onions 1, then thinly slice them into rings 2. In a non-stick pan, heat the oil and melt the butter over low heat 3,

then add the onions 4, season with salt 5 and sugar 6, and let them cook, still over low heat, for 30-40 minutes, so the onions soften; if necessary, you can add a few tablespoons of water during cooking.

When the onions are almost cooked, cut the bacon into strips 7 and cook them in a non-stick pan, letting them sear over high heat for a few moments to make them crispy 8 and finally add them to the onions 9 (save a few pieces of bacon to garnish the dish).

Wash, dry, and pick the thyme and marjoram leaves 10, tear the leaves with your hands and add them to the sauce 11 (save a small amount for final presentation). Meanwhile, cook the pasta in boiling salted water 12.

When the pasta is cooked al dente, drain it, and add it directly to the pan with the onion and bacon sauce 13 and let it cook for a few moments over high heat to enhance the flavor. Once ready 14, you can serve and garnish with the reserved bacon, thyme, and marjoram 15, then you can enjoy your vermicelli with onion and bacon sauce while still hot.

Storage

It is recommended to consume the vermicelli with onions and bacon immediately, but if you prefer, you can store it for up to 1 day in the refrigerator, covered with plastic wrap. Freezing is not recommended.

Advice

At the end of cooking, you can let the onions sizzle over high heat to caramelize them. For a sweeter flavor, use spring onions; if you want to intensify the taste, try deglazing with wine vinegar.

For the translation of some texts, artificial intelligence tools may have been used.