In article >, B-0b1 >
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
>
> Freddie...A GOOD Ham is far more friendly to you insides..LOL! B-01
>

What about using Canadian Bacon?

You can also look for a cheap box of "bacon ends and pieces for
seasoning". There are often uncut "chunks" in those boxes.

And they are handy for a lot of things if used right.

K.

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>,,<Cat's Haven Hobby >,,<
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