"alzelt" > wrote in message
...
>
>
> 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

:-)

lol

Dimitri