Vince Poroke wrote:

> "Dimitri" > wrote in message . com>...
>
>>"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
>
>
> Mario Batali, whom is very well respected for his knowledge and
> appreciation of traditional Italian cuisine, once said on his show
> that bacon is a fine substitute for panchetta and he went on to say
> that the curing of bacon in America is superior to that of Italy. We
> shouldn't be so enamored with the ingredients when it is the process
> not the ingredients that is important in any cooking.

But, Dimitri was not speaking of curing. He was mentioning that pancetta
is NOT smoked, as is much of U.S. bacon. It does make a difference.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener