Pancetta is salty and fatty, and has a bite to it that will pop amidst your rich pasta. Read more: The Best Meat For Your ...

Keep a close eye on it and test for doneness frequently to ensure it's perfectly al dente.' 400g pappardelle pasta 150g guanciale (or pancetta), cut into small strips 1 can (400g) of whole peeled ...

Guanciale is a type of salumi made from cured pork cheek, and is similar – although importantly different – to bacon and pancetta. The cheek is cured in salt and flavoured with pepper, sage, rosemary ...

This amatriciana recipe takes a few liberties, but we think they’re worthwhile: Since guanciale is not always easy to find stateside, pancetta and unsmoked bacon will do just fine. And while we ...

Our best Italian pork recipes include classics like saltimbocca, carbonara and rich pork ragu. For a special occasion, try ...

The traditional Italian dish made with guanciale (or pancetta), egg, pecorino romano cheese, and black pepper takes on new ...

If you can’t find guanciale, substitute pancetta or bacon. American bacon will have a much smokier flavor than the Italian meats but will still be delicious. Depending on the variety and brand ...

Meanwhile, cook the pork (guanciale, pancetta or bacon) until slightly crispy. Add the drained, cooked pasta to the skillet with the pork, stirring to combine. Transfer the pasta to a serving bowl.

If you're a carbonara fan but want to make this dish feel a little more like breakfast, you just need to add one key ...