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1
Cook the guanciale in a pan until crispy, then set aside.
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2
In the same pan, scramble the egg with a pinch of salt and black pepper.
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3
To make the Parmigiano Cream warm in a pan the milk without reaching the boiling piont, when the milk is ready start to gently add the grated cheese and start to whisk, trying to avoid the creation of lumps.
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4
When you reach a smooth cream, take out from the stove and keep it warm. Warm the brioche and spread the cheese cream on the bottom half.
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5
Add the scrambled egg, crispy guanciale, and Parmigiano.
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6
Close and serve hot.
