Tagliolini with Balsamic Vinegar

Bring 12 oz of pasta in salted water to a boil. While the pasta is cooking, soften a sliced shallot in a pan with butter over low heat. Saute 4 oz of chopped pancetta with the shallot. When browned, add 3.5 oz of sweet soft cheese, like provolone, cut very fine. Add three tablespoons of milk, 16 oz of cream, and salt and pepper to taste; simmer until the cheese has melted well to form a smooth paste. Drain the pasta al dente, season with extra virgin olive oil and then with the cheese sauce. Serve the noodles on plates dusted with a little chopped fresh parsley and a drizzle of Traditional Balsamic Vinegar of Modena Cavedoni.