I swear, once you've gotten used to fresh, homemade pasta, it is awfully hard to go back to the dried stuff. This recipe originally called for thick sliced pancetta, cubed and cooked until crispy, like croutons. Too bad for us the only pancetta in the store is paper thin and way overpriced. So we used some bacon, cooked until crispy. Not bad, though I do wonder how the pancetta croutons would improve it? It's a little short on flavor - and if it weren't for the fresh pasta, we might have deemed this one a failure. The potential is there, it just needs some work. We make a good team in the kitchen, Taylor and I. For this recipe, you have Taylor at the stove dealing with the pasta water and bacon - anything cooked, boiled, or protein-packed. I sometimes call myself his sous-chefâ€"I do all the chopping, dicing, slicing, washing, prepping, dressings, sauces, marinades, pasta-making... and he does all the heavy lifting. It works, and we're not stepping on each other's toes trying to man

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