What vegetarian substitute for prosciutto could I use in Carbonara? Instead of prosciutto, I used capers to try and maintain the salty aspect.  It worked ok, but something about the capers and cheese didn't seem right.  Any other suggestions?

Also, to round out the dish with a bit more substance, I also added some diced zucchini, sauteed with garlic and shallots.
I'd recommend thinly sliced and seared shiitake mushrooms for an umami boost and appropriate texture. Really get a nice brown crust on them.