"Ferrante" > wrote in message
news
> I'm almost afraid to ask this, but has anyone substituted bacon bits
> in place of frying bacon when making Spaghetti Carbonara?
>
> If so, how did it taste?
> Mark Anthony Ferrante

Just to be clear the original recipe has the following:

Pancetta not bacon
cooked spaghetti
eggs
cheese
Pasta water.

Because the pancetta is cured and not smoked the dish has a very particular
flavor.

[pan-CHEH-tuh]
An Italian bacon that is cured with salt and spices but not smoked.
Flavorful, slightly salty pancetta comes in a sausagelike roll. It's used in
Italian cooking to flavor sauces, pasta dishes, FORCEMEATS, vegetables and
meats. Pancetta can be tightly wrapped and refrigerated for up to 3 weeks,
or frozen up to 6 months.

IMHO substituting bacon is not recommendable even if it be artificial bacon.

Dimitri