Serves: 8
Total Calories: 132

salt
2 cups farro
1/4 cup olive oil
4 ounces Italian bacon (pancetta), chopped
1 medium onion
1/2 cup dry white wine
1 1/2 cups fresh tomatoes peeled, seeded, and chopped, or drained and chopped canned tomatoes
1/2 cup freshly grated Pecorino Romano cheese

1 Bring 6 cups of water to a boil. Add salt to taste, then the farro. Reduce the heat to a simmer and cook until the farro is tender, yet still chewy, 15 to 30 minutes. (Cooking time can vary start tasting after 15 minutes.) Drain well.

2 In a medium skillet, cook the oil, pancetta, and onion over medium heat, stirring often, until the onion is golden, about 10 minutes. Add the wine and bring to a simmer. Add the tomatoes and farro. Bring to a simmer and cook until the farro has absorbed some of the sauce, about 10 minutes. Add a little water if needed to prevent sticking.

3 Remove from the heat. Add the cheese and stir well. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 132
Calories from Fat: 94

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