Let's get to know guanciale better. The name of this speciality comes from the word "guancia," meaning "cheek," as it was initially made from pork cheeks. Today, jowl – the fat-muscle part of ...

as true Italians swear by guanciale alone. This delicacy, derived from pork jowl, gets its name from 'guancia,' the Italian word for cheek. A savvy foodie has spilled the beans on making a ...

“The key to its authenticity and flavor lies in using guanciale, a cured pork cheek that is essential to the traditional recipe,” says Donald Minerva, the owner of the family-run Scottadito ...

Traditionally, spaghetti carbonara is made with guanciale, an Italian cured pork jowl, also known as cheek bacon. The cured meat is what gives the dish its rich taste as a result of the high fat ...

Use pancetta if you can’t find the cured pork cheeks. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and ...