GUANCIALE IS AN ITALIAN BACON CURED FROM THE JOWL OF THE PIG. IT IS DENSER AND LESS FATTY THAN REGULAR BACON OR PANCETTA, WHICH ARE CURED AND/OR SMOKED PORK BELLY. IT ALSO HAS A GAMIER FLAVOR AND I PREFER IT TO PANCETTA BOTH FOR THIS DISH AND CARBONARA. BUT IF YOU CAN’T FIND IT AT YOUR LOCAL WHOLE FOODS, DON’T DESPAIR; THIS DISH DERIVES AS MUCH OF ITS FLAVOR FROM THE RATHER LARGE QUANTITY OF SLICED ONIONS, WHICH ARE COOKED SLOWLY SO THEY CARAMELIZE IN THE FAT. SO, IN A PINCH, PANCETTA OR ANY GOOD SLAB BACON WILL DO.
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