Pasta, like a great friend or a great friend reassuring you that your butt does not look like you’ve been eating too much pasta, is comforting and magnificent. Few pastas; however, are quite as magnificent as the varieties at Il Corvo. The fan-favorite has moved to a new space in Pioneer Square, that much to the delight of the restaurant’s throngs of fans, is twice the size of the original Pike Street spot. The 1,00 square-foot space not only allows Chef Mike Easton to dabble in a charcuterie program and make dried pasta for retail, but he has every intention of monopolizing that space for weekend suppers. Rejoice!