One maintains that pancetta, a mild, cured, unsmoked Italian bacon, is the only correct bacon to use. The other school insists on the smoked American variety. Both are good, and both are popular in Italy, but the version I prefer is the one with pancetta. In this dish, I find that smoked bacon adds a sharpness that wearies the palate after the first bitefuls. Try it both ways, and decide for yourself.
Procedure Cut the pancetta or bacon into thin strips.
Put the oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it. Put the pancetta or bacon into the pan, and sautae until it begins to be crisp at the edges. In a large pot, bring 4-5 quarts water to a boil. Add 2-3 Tbsp salt, and when the water returns to a boil, put in the spaghetti.