Ingredients for 4 people:
500 g Kamut wheat (this recipe uses 10-minute fast-cooking variety, ‘C’è di Buono’ by Pedon)
200 g Pecorino Romano cheese
4 egg yolks
100 g Italian bacon (cheek)
Extra virgin olive oil
Salt and pepper.

Cook the Kamut in boiling water for 10 minutes (if using the fast-cooking variety) or follow directions on pack. Meanwhile, cut the bacon into cubes and sear it in a frying pan with a little oil. In a bowl, beat the egg yolks with the grated pecorino cheese and finally add the crispy bacon. Drain the Kamut and add it, still hot, to the other ingredients, being careful to stir it immediately. Season with salt and pepper to taste.

Chef : Andrea Riva Moscara
Credits Italian Chef Cooking School. Ph. Elisa Andreini

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