4 slices thick-cut bacon (preferably with no added nitrates), diced
1/4 cup minced yellow onion
2 garlic cloves, minced
3/4 cup pearled or semi-pearled farro, rinsed
1/4 cup dry white wine, such as Sauvignon Blanc
2 1/2 cups low-sodium chicken broth
1 large egg
1/4 cup freshly grated Parmesan cheese
Pinch of kosher salt
Freshly ground black pepper to taste
3/4 cup frozen sweet peas
1/4 cup fresh flat-leaf parsley leaves, chopped
Heat a medium Dutch oven or saute pan over medium heat. When hot, add the bacon and cook for 6 to 8 minutes, until browned and crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Pour off all but about 1 tablespoon of the bacon grease from the skillet and return the pan to heat. Add the onion and garlic and cook for 3 minutes, or until the onion is translucent and fragrant. (Be careful not to burn the garlic! If it starts to brown, reduce the heat slightly.) Add the farro and cook for 2 minutes, stirring regularly to toast the grains. Add the wine and cook for 1 to 2 minutes, until the liquid has been completely absorbed, scraping up any delicious browned bits from the bottom of the pan. Add the chicken broth and bring to a boil over high heat. Reduce the heat until the liquid is gently simmering and cook for about 25 minutes, stirring periodically, until the farro is al dente (aka just tender). There should be a good 1/4 cup or so of liquid in the pan.
Meanwhile, whisk the egg, cheese, a pinch of salt, and plenty of black pepper in a small bowl.
Add the peas to the pan and cook for about 2 minutes, until thawed, then stir in the bacon. Turn off the heat and stir in the egg mixture. Taste and season with a little extra salt and black pepper if needed.
Divide the farroto between 2 bowls and serve immediately, garnished with the parsley.