Take a sharp pointed knife and make an incision into the thick part of the chicken breast. Roll a thick slice of scamorza cheese around the ham and squeeze in the slit. Grill the chicken in between the seasoning sheets. To make the carbonara sauce, put the spaghetti to the boil in plenty of boiling salted water. Start cooking the ‘guanciale’ in the spoon of olive until crispy. Remove any excess fats from the pan, Stir in the all’dente pasta with a ladle of the cooking water. Beat the yolks with the black pepper, pecorino, chopped parsley and milk. Take the pan of pasta from the heat, pour in the egg mixture and toss into a creamy consistency. Spoon the pasta onto a serving plate, Slice the chicken and serve on top of it. Garnish with the rocket leaves, grana shavings, fresh ground pepper and a drizzle of olive oil.