Finely dice the pancetta and sauté in a little olive oil. Add the finely chopped garlic, let it cook without browning. Gradually mix in the crumbled Gorgonzola while stirring and allow to melt. Pour in the cream and stir until smooth, season to taste with a splash of Tabasco + lemon juice.
Cook the pasta al dente, drain it and pour the sauce over it. Sprinkle with parmesan and parsley.
The dish is very powerful, but tasty. As a starter, a maximum of half per person is sufficient, rather even less.
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There are different types of pancetta. It is bacon that is offered in different spices. Depending on the seasoning, the sauce has a different flavor.