melt 10g of butter in a saucepan , then add the flour and mix well. Add the milk and let it boil for 1 minute. Stir it all carefully. Stir the crumbled scamorza cheese in the milk and stir all of the ingredients together until the smoked cheese has melted completely. Cook all over medium heat. Add salt and pepper. Apart in a pan heat the oil, then add the bacon cut into strips and let it cook until the bacon becomes very crispy. When the bacon is ready, drain it and make it cool. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente; drain and season with melted butter. Pour a ladle of creamy smoked cheese on a plate and place the hearts in the center, guarnish with crispy bacon and chives.