Legend has it that shepherds would carry chunks of guanciale and pecorino on long journeys into the mountains. They allegedly ...

They’re also here for the house-made guanciale; gnarly slabs of the cured pork jowl hang behind the deli counter, ready for their close-up in a properly creamy (but cream-less) spaghetti carbonara or ...

Spaghetti carbonara is a classic Italian dish containing simple ingredients. However, despite its simplicity, many people are ...

Over a bubbling pan of guanciale fat, my 16-year-old cousin lets me in on a secret: “France is all about the sauce,” he says.

According to the Pasta Queen, bacon should never be used in carbona. Instead, reach for the traditional choice: guanciale ...

Below, his recipe, as shared with Fox News Digital. 1. Dice the guanciale into large chunks. Slice the garlic and finely grate cheese. Separate two egg yolks and add them to a large heat-proof bowl.

Amatriciana is an iconic pasta dish from Rome. Just like its fellow Roman pasta sauces carbonara and gricia, it features cured pork jowl, or guanciale, which adds a unique flavour. Credit: Jiwon Kim ...