Trofie with sesame, pancetta and pecorino cheese

Serve 6

In a pot of boiling salted water cook the trofie al dente. In the meantime, cut the pancetta into cubes. In a saucepan, sauté the chopped shallot together with a little extra virgin olive oil; add the pancetta. Add in then the toasted sesame diluted with a little of the pasta cooking water, until a creamy sauce is obtained. Drain the trofie and toss them in the prepared sauce. Sprinkle with grated Parmigiano reggiano cheese and complete with a drizzle of Pecorino Sauce.