 Well, I was about to ask you that question, which is, is this one of those dishes that really works on location, but you get it back here, and it turns out to be kind of a heavy mess? I mean, that's what I was sort of thinking. You know what? It comes together so perfectly. And, you know, there's a couple reasons for it. The first, and perhaps the most important of which, is the creaminess of this pasta. You know, in the United States, we tend to think of creamy pastas as relying on cheese and eggs and, frankly, fat.