Shepherd's Vermicelloni

Preparation:

Preparation: Peel the onion, rinse it carefully under running water, dry it with sheets of absorbent paper and slice it finely. In the meantime, heat plenty of olive oil in a rather large frying pan, preferably non-stick, then pour it in and cook for a few minutes until golden brown. Subsequently, add the smoked bacon and leave it to flavor the rest for a few minutes. In the meantime, blanch the vermicelloni in boiling salted water, drain them al dente and pour them into the pan, quickly mixing them with the ingredients. Sprinkle with grated pecorino and serve immediately hot. Tip: to make the vermicelloni even more appetizing, you could add a sprinkling of black pepper. Tip: keep the cooking water, it could be useful to better mix the vermicelli. Do not add salt to the sauce, the flavor of the smoked bacon and grated pecorino is sufficient.