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  • 4 cups water
  • 1 cup Quaker Steel Cut Oatmeal
  • 1 Egg and 1 Egg Yolk
  • 3 Tbsp grated Pecorino Romano cheese, plus more for serving
  • 2 Tbsp grated Parmesan cheese
  • Sea Salt & Cracked Black Pepper, to taste
  • 1 Tbsp Olive Oil
  • 2 cloves garlic, minced
  • 3 slices Guanciale, pancetta, or bacon, sliced into 1/4” strips
  • 2 Tbsp freshly chopped Parsley

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Cooking Instructions

  • Bring water to a boil in a medium saucepan. Stir in oats and reduce heat to low. Simmer uncovered for 20-25 minutes stirring often, until oats are desired texture.
  • In a medium mixing bowl whisk together the eggs, yolks, pecorino and parmesan. Season with a pinch of salt and lots of pepper.
  • Heat oil in a medium skillet and add garlic. Cook for 1 minute and add guanciale. Saute until just slightly golden brown. Remove pan from heat and set aside.
  • When oats have finished cooking, add pancetta and garlic mix and stir to combine
  • Spoon cooked oats into the egg/cheese mixture and stir to thoroughly combine. Divide among bowls and serve immediately topped with extra pecorino, pepper, and parsley. Enjoy!

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