Time: 50 minuti
Difficulty: Media

Ingredients for 4 people
300 g Special Fresh Pasta Molino from Giovanna
3 whole eggs
1 egg yolk
35-40 g extra virgin olive oil
30-40 g water
fine rice flour for gluten-free powdering
For the sauce
300 g of porcini mushrooms Fresh or frozen
2 porcino chapels
2 minced cloves of garlic without the soul
1 sprig of parsley
½ glass of Trebbiano di Romagna Doc
200 g of fresh cream
200 g of Dop Parmesan cheese aged 12 months
150 g Beretta pillow
Dop Brisighella extra virgin olive oil
Fine salt
Ground black pepper

Method
Prepare the pasta. Pour the mix into a bowl, add the whole eggs and the yolk, a pinch of salt, oil and water, and mix everything; having obtained a homogeneous ball, cover it with a kitchen towel dampened with water and let it rest in the refrigerator for 40 minutes.
Take the pasta and roll it out with the special pasta-making machine in 4 mm thick sheets; mount the spaghetti mold in the machine and pass the dough in it, form nests and sprinkle with gluten-free rice flour.
Transfer the spaghetti onto a tray sprinkled with rice and corn flour and let them dry for 30 minutes.
Pour the cream with the Parmesan into a saucepan and place the pan in a pan filled with water to contain it; transfer everything to the fire and cook in a bain-marie, stirring occasionally with a whisk, until the mixture is creamy and free of lumps.
Take the garlic and put it on a pan with two generous tablespoons of oil, fry gently for a minute, add the previously cleaned and sliced ​​porcini mushrooms and allow to cook over high heat for about 5 minutes.
Blend with the wine and let it evaporate over a high heat, covering the pan with a lid; season with salt, black pepper and sprinkle the sauce with a sprig of chopped parsley.
Heat a non-stick frying pan over high heat, pour the guanciale over and let it boil for a few minutes, remove from the heat and add it to the porcini mushrooms.
Heat a frying pan with a drizzle of oil, heat over a high heat and blanch the porcino chapels for a few minutes on each side, add salt and set aside.
Bring to boil a pot with boiling water, add salt and cook the spaghetti for about 4 minutes, drain in the porcini sauce and stir over the heat at high heat for a couple of minutes, add cooking water if necessary.
Heat the cream of parmesan and pour a ladle into a bowl, with a fork form a nest with the spaghetti alla chitarra and place them in the center of the cream, add a tablespoon of mushroom sauce and bacon and half porcino chapel.