I wrote earlier of my opinion that Pancetta is over priced for normal meals.  In the Quiche I made for us on Sunday it was not a hit.

When I purchased the slab I bought 300 grams at about $4.50 per 100 grams.  Expensive.  I had a bit of sticker shock at the time.

I used about half of it in the quiche but saved the second half for tonight’s meal Spaghetti Carbonara.

Over the years I have made this simple meal many times.  In the past I have made it with either chopped bacon or smoked ham.

Let me know tell you that there is a reason why chefs use Pancetta for Pasta Carbonara.  It does not drown the flavour with the smoke (Pancetta is a non-smoked bacon)  It holds its texture so remains as chewy chunks (that is a horrible description but there are pieces)  This is the way the recipe was invented by the Italians.

The best Spaghetti Carbonara I have ever made and Pat agreed.  So maybe spending a little more sometimes pays off.