Guanciale: Similar in flavor to pancetta, guanciale is a fattier pork product made from the animal’s cheeks or jowls. The meat is buried in salt for a week, then air-dried for two months.

Getting the perfect carbonara can seem daunting because it should be super savory and creamy without a drop of cream. But fear not, food blogger Alessandra Ciuffo has unlocked the secret to the "best" ...

If you can’t find guanciale, pancetta can be substituted, though it’s a bit more peppery.And while the idea may make Romans blanch, no less an authority than the late Marcella Hazan suggests ...

Pancetta vs. Bacon—What's the Actual Difference? originally appeared on Parade. For those whose diet includes meat products, bacon tends to be a perennial favorite. But there’s another ...

Guanciale, an herb-cured pancetta sold at the Portland Farmers Market by Tails & Trotters. (Tails & Trotters) My craving for all things starch in these days of endless clouds is pretty epic: Dark ...

12 ounces short tubular pasta (ditalini) Extra-virgin olive oil, for serving. Parmesan or pecorino cheese, for serving. Very finely chop the guanciale, pancetta or fatty bacon.

And it’s easy to see why. With its winning combination of tomatoes, guanciale and just a hint of chile, bucatini all’Amatriciana hits just the right balance of bright and rich, bold and nuanced.

1/4 cup extra-virgin olive oil. 1/2 pound thinly sliced pancetta, cut into 1/2-inch-thick strips. 1/3 cup dry white wine. 1 fresh red chile, seeded and thinly sliced ...