Are you making carbonara or amatriciana? Look no further. Guanciale is cured pork jowl. It is unsmoked and spiced just right. This is really more of an ingredient than something to serve on a board, but if you are into pork and salt, whatever floats your boat.
For a great carbonara, use some of this, a bit of Pecorino Toscano and some of our incredible Giorgio Cravero Parmigiano Reggiano to make the sauce and serve it with Rustichella Bucatini. You will have a pasta sure to impress!
