Tortiglioni in Gorgonzola sauce with sesame

Ingredients for 4 servings:

• 250 g pasta (tortiglioni)
• 200 g sweet Gorgonzola
• 100 g ham (pancetta) in slices
• 2 tbsp sesame seeds, hulled
• 1 small jar of chicken broth
• 1 small jar of Prosecco
• 150 ml sweet cream
• 1 bunch of chives
• 1 dashes balsamic vinegar, light or lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

…and crispy pancetta

Bring a large pot of water to a boil, add plenty of salt, and add the pasta. Dry toast the sesame seeds in a pan, remove them, and fry the pancetta slices over low heat until crispy. Place on a kitchen towel to drain and cool, then cut into thin strips. Return the pan to the heat and deglaze with Prosecco. Let it almost boil away. Add the chicken stock, reduce the heat again, and add the cream. Slowly melt the cheese in the cream over very low heat and season with salt, pepper, and vinegar. To serve, pour the sauce over the pasta, then scatter the pancetta loosely over the top, sprinkle with sesame seeds, and garnish with chives. Tip: I had a particularly suitable citrus balsamic vinegar at home.