Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).
This simple and delicious Roman pasta dish, Bucatini all'Amatriciana, is made with pancetta (similar to bacon,) bucatini pasta (similar to spaghetti,) and diced tomatoes. This easy Italian homemade sauce recipe is flavorful and will please a crowd. It is the perfect Sunday dinner! Pin for later.