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- PREP TIME: 25 minutes
- TOTAL TIME: 25 minutes
- SERVES: 4 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Creamy Farro Carbonara
Carbonara—the creamy bacon and egg Italian sauce—is usually served on pasta, but it’s equally delicious tossed with whole grains, like nutty farro. This sauce comes together quickly and easily by using Campbell’s® Cream of Chicken Soup, which also makes it effortlessly creamy. To make it a meal, serve a fried egg on top. Or omit the fried eggs and serve it as a rich, peppery side dish that would be at home on a holiday table. Thick-cut bacon is ideal for its texture, but the same weight of regular bacon will also work. You can also use chopped pancetta.
Directions
- Bring a large pot of heavily salted water to a boil. Add the farro and simmer, stirring occasionally, until chewy-tender, about 18 minutes.
- Meanwhile, crisp the bacon in a large (12-inch) skillet or Dutch oven over medium heat, about 6 minutes. Add the cream of chicken soup, lemon juice, garlic powder, and 1 cup water. Bring to a simmer, stirring.
- Drain the farro and stir it into the sauce in the skillet. Stir in the Parmesan. Remove from the heat. Whisk in the egg yolks and several generous grindings of black pepper. Stir in the parsley. Serve in bowls, topped with a fried egg, if desired, and more Parmesan and black pepper, to taste.
QUICK TIP
Most farro in the supermarket is pearled, which will cook relatively quickly. If you aren’t sure if your farro is pearled, check the ingredient list, which should specify.
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