On Fri, 02 Jan 2004 21:16:02 GMT, anna maria
> wrote:

>Fred Fowler wrote:
>> Hi all,
>>
>> I was thinking of making a Fettucini or Spaghetti Carbonara for a
>> dinner, but of the many recipes I have seen, the type of bacon is not
>> specified. I remember in Tuscany, having such a dish, and the bacon
>> was thick and smoked, almost like a smoked proscuttio ham, sliced
>> thick and in chunks... Was GREAT.
>>
>> Should I find slab bacon and use that, or use a smoked ham cut that
>> will impart the same flavor of the Bacon.
>>
>> My trouble here is, it it hard to find uncut slab bacon in any stores.
>>
>> Thanks.
>>
>> Freddie
>>
>
>i find uncut bacon at ralph's here in los angeles. in theory you can use
>any type of bacon, but the original recipe, from rome and the lazio
>region of central italy, would call for "guanciale" that is a bacon done
>with the cheek of the pork. it has a carateristic triangular shape and
>sometimes can be found at italian delis. i would stay away from smoked
>bacon. it is good but it would not be an "italian" taste since we don't
>use smoked stuff in italy with few exception.
>
>ciao,
>
>anna maria
>
>
You can get guanciale in large cities in the US, at least in NYC. I
love it for starting pasta sauces, although I make no claim to Italian
authenticity.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?