Tagliatelle with Squash Sauce and Bacon

I define myself by what I do: I’m a writer.

So when I suddenly find myself uninspired, unable to come up with any words or anything worthwhile to say… needless to say, I feel trapped. And I don’t know how to define myself anymore.

Somehow, writing about writer’s block always seems to make it a bit better, but I know it’s redundant, so I really try not to do it. This time, though, it had gotten pretty bad, so I decided to give it a go.

There’s no better dish than this one with which to come out of my slump. I made this squash, bacon and goat cheese pasta a few weeks ago, and it was absolutely incredible. The combination of flavors was phenomenal: I don’t usually keep bacon in the house, which I know is blasphemy in today’s bacon-obsessed food blogging world, but I’d consider buying a pack just to make this dish.

I highly recommend using tagliatelle or fettuccine… the mouthfeel of the ribbons of pasta with the creamy squash sauce is to die for.

P.S. I am sorry in advance for any food writing clichés. I’m trying to get back in the saddle. Hey! Look. A cliché. Wow… I would fail 8th grade English today. My apologies. Try the pasta. Come back tomorrow and see if I can string together a couple of intelligent sentences. The End.