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.