1.   Boiling the fat with some of the pasta cooking water creates an emulsified sauce that coats the pasta with flavor.

2.   Add a little olive oil or sauce and the pasta to the serving bowl and lightly toss to coat the pasta and keep it from sticking together.

3.   Add the warm cream-Parmesan mixture and stir-toss to coat the pasta.

4.   Add the dill and stir carefully to coat the pasta with the sauce.

5.   Add the pasta to the saucepan, and saute briefly over low heat just to coat the pasta.

6.   Bring sauce and pasta to a boil, stirring to coat pasta with sauce.

7.   However, one criticized it for not coating the pasta well.

8.   I sloshed it together until the greens were hot and limp, and the vinaigrette coated the pasta.

9.   In the process, the oil and other ingredients emulsify with the water to form a silken sauce that just coats the pasta.

10.   Place over medium heat and toss gently but thoroughly using tongs, so that pasta is coated, flecks of bacon are dispersed throughout and pasta is hot.