Shepherd's vermicelloni

Peel the onion, rinse it thoroughly under running water, dry it with absorbent paper and finely affettatela.

Meanwhile, heat olive oil in a skillet rather large, preferably non-stick, then, pour la and gilds it for a few minutes until browned.

Next, add the smoked bacon and let it season to rest for a few minutes.

Meanwhile, scalded the vermicelloni in boiling, salted water and drain them al dente and pour into the Pan mixing them quickly to the ingredients.

Sprinkle with the grated pecorino cheese and serve immediately.

Tip: to make it even more appetizing the vermicelloni, you could add a sprinkle of black pepper.

Feature: save the cooking water, you may want to mix the vermicelli.

Do not add salt to the sauce, the flavor of smoked bacon and grated pecorino cheese.