>>
>> 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.


On a recent episode of Martha Stewart on foodtv, I saw Mario Batali
cooking Pasta ala carbonara using guanciale(bad spelling) which is pig
jaw. He also stressed that traditionally, the dish was made without
cream, as it is commonly made in the US. He also said bacon or
panchetta was a fine substitute.
http://www.foodnetwork.com/food/reci..._13728,00.html

I didn't find much different in the taste between panchetta and
non-smoked cured bacon strips.ALthough the pancehtta had a meatier
quality, and the bacon was easier to burn.