Dimitri wrote:

> "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
>
>
>

Gee, maybe we can start a war, like fetuccine alfredo.

--
Alan

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