Team Pork Update

Since I still had some bacon and a couple of sausages left I gave it another whack. It's exactly the same with these exceptions:

1. Cut the bacon planks a little bigger
2. Par-cooked the bratwurst by poaching before browning (still used my pioneering ends-first method)
3. Stole some half-and-half from the client fridge to mix with the egg yolks to coat the farfalle

Results: Much improved. A little shocked how big a difference the small changes made, especially how one ingredient can be so pivotal. Also, successfully used up all the bacon and sausage.