Spätzle with guanciale and Parmesan cream

Ingredients

• Spinach spätzle (amount as needed)
• Parmigiano Reggiano (amount as needed)
• Guanciale (amount as needed)

Method

1. Bring a pot of salted water to a boil.
2. Cut the guanciale and cook until crispy.
3. Grate the Parmigiano.
4. When the water boils, reserve a ladle of cooking water.
5. Cook the spinach spätzle.
6. While the spätzle cook, mix grated Parmigiano with a bit of the cooking water to make a cream.
7. Drain the spätzle, mix with the Parmesan cream, and top with crispy guanciale.