bacon in. you don't cook that first? >> no. and i add broth and flour and a pinch of nut meg. >> but like most cooks in this region there's only one pasta barbara would consider using, and it ain't spaghetti, folks. beautiful. the local fresh of emelia grips the sauce far better than dried spaghetti ever could. >> age 24 months. i'm ready. >> you're ready? oh, thank god. don't judge be. i've had to wait ten tortuous minutes for it it to cook. artuzi uses a thin veal. not bad at all. it smells incredible.