On Tue, 07 Oct 2003 06:24:06 GMT, alzelt
> wrote:

>
>
>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.

You mean that nice creamy sauce that Charliam likes so much?

Harry