Grana Padano and tuna carbonara
Chef Carmine Amarante
300 g spaghetti
8 egg yolks
50 g Grana Padano aged for 9 to 16 months
50 g Grana Padano aged for over 16 months
150 g red tuna
70 g guanciale
In a bowl, whisk together the egg yolks, pepper and both types of grated Grana Padano.
Cook the pasta, and while it cooks, fry the guanciale until crisp. Dice the tuna and sear it lightly in a pan with a drizzle of oil.