Step 1 (Boiling the Pasta): Bring a large pot of water to a rolling boil and season with salt. Add the 5 packs of Spaghetti and cook until it reaches an al dente texture. Drain immediately, keeping the pasta hot to melt the cheese later.
Step 2 (Flambéing the Cheese Wheel): Pour a portion of the Grappa wine directly into the hollow surface of the cheese wheel and ignite to flambé. Let the flame burn off while scraping the interior walls of the wheel to melt a layer of cheese.
Step 3 (Tossing and Emulsifying): Toss the hot cooked spaghetti straight into the melted cheese wheel. Whisk the eggs into the pasta mixture, using the residual heat of the pasta to cook the eggs into a smooth, emulsified sauce inside the wheel.
Step 4 (Portioning and Garnishing): Divide the coated pasta into 50 individual serving portions. Clean the 500g of fresh arugula leaves thoroughly and use them as a topping for the Pizza Classic right before serving.
