Carbonara with bacon...bits?
"Peter Aitken" > wrote in message
...
> "Dimitri" > wrote in message
> . com...
> >
> > "sf" > wrote in message
> > ...
> > > On Mon, 06 Oct 2003 21:22:35 GMT, "Dimitri"
> > > > wrote:
> > >
> > > >
> > > > Just to be clear the original recipe has the following:
> > > >
> > > > Pancetta not bacon
> > >
> > > Those of us who don't like pancetta can substitute bacon...
> > > we think the taste isn't the same, it's better.
> >
> > Then call it smoked carbonara or bacon carbonara.
> >
> > That is like saying, I like Asian pears better that apples so I'm going
to
> > make an apple pie using Asian pears but I'll continue to call it an
apple
> > pie.
> >
> > Carbonara is made with Pancetta not bacon, not ham, not sausage, not
> > molinari, not Genoa, it's made with Pancetta. For goodness sake make it
> with
> > salmon jerky if you like but call it something else.
> >
> >
>
> Unfortunately for your claims, Dmitri, carbonara sauce is properly and
> traditionally made with smoked American style bacon. In fact it has been
> suggested that the sauce originated in WW2 when American soldiers would
take
> bacon to local women and ask them to make a sauce with it. In Italy it is
> usually made with smoked bacon but in Rome the bacon is sometimes replaced
> with pork jowl. The use of pancetta is a substitute for the pork jowl.
>
> This information comes from Marcella Hazan's cookbook.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>
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