It may be blasphemy to even consider alternatives to our beloved
bacon, but if you're looking to avoid the calories and fat that
come with a few strips in your next dish, consider baking some
prosciutto instead. CHOW notes that baked prosciutto packs a lot
of flavor into a small amount, so you won't need to use as much,
and its much less fatty than bacon is.  Another benefit to using
prosciutto is that it works well in pasta dishes, in salads, on
sandwiches, or any other normally-bacon application that would
call for a lot of fried or baked bacon in it. You can get away
with a slice or two of prosciutto where three or four strips of
bacon would normally be called for. The down-side to the
substitution, however, is that you're trading one cured meat for
another, so the health benefits probably aren't that great, and
there's definitely a flavor difference, so if you want a crispy
strip of bacon, a baked slice of prosciutto may not hit the same
notes. Plus, prosciutto is usually pricier than bacon by the
pound,