Cook the pasta in boiling salted water according to the instructions on the packet. Melt the fat in a saucepan. Stir in flour and sweat briefly. Add vegetable stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with a little salt and pepper.
Whisk the egg yolk and cream and pour into the hot, no longer boiling sauce while stirring. Coarsely grate the gouda and parmesan. Melt the gorgonzola and grated cheese, except for some parmesan, in the sauce.
Leave the bacon in a pan without fat until crispy. Clean and wash the chicory and cut it into strips from the stalk. Remove the bacon. Fry chicory in bacon fat for about 2 minutes. Mix noodles, chicory and bacon and serve with the sauce.
Sprinkle with Parmesan shavings.