The true heart of Rome lies in a bowl overflowing with pasta. Four legendary dishes reign supreme at most trattorias and ...

Amatriciana, which originated in a town outside Rome, makes the most of crispy pork cheek (or guanciale). It's both ...

Pasta All'Amatriciana is a savory dish that comes together quickly with few ingredients. Traditionally made with guanciale ...

Italy's ultimate answer to bacon: Guanciale Imagine the flavor of prosciutto but in silky fat form. It's the soul of bucatini all'amatriciana, Rome's favorite ...

Best Cheeks Linn 29-13 Broadway, nr. 30th St., Astoria 718-204-0060 Ever since Mario Batali first stormed this city on the strength of Babbo’s beef-cheek ravioli, this tenderest of beefy cuts ...

Guanciale: Similar in flavor to pancetta, guanciale is a fattier pork product made from the animal’s cheeks or jowls. The meat is buried in salt for a week, then air-dried for two months.

Learn to make this two-step luscious Roman pasta with guanciale and pecorino cheese. Get the recipe at Food & Wine.

Guanciale — an Italian cured meat made from pork cheeks — adds a layer of salt and fat to roasted Brussels sprouts ...

Guanciale is Italian cured pork jowl or cheek; pancetta is pork belly cured with salt, pepper, and spices. For a vegetarian version of this soup, omit pork and use vegetable stock.