Bacon or pancetta. The traditional meat for carbonara is cured pork jowl called guanciale. Since guanciale isn’t easy to find outside of Italy, it’s common to use bacon or pancetta instead.

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of ...

I was there to taste a new kind of plant-based meat ... rendered guanciale is what gives a classic amatriciana its succulence. Plant-based bacon enhanced with pork fat follows from the same ...

With crispy pork, a velvety cheese sauce ... demands proper technique and quality ingredients. Cured meat adds salty depth; guanciale is traditional, but pancetta or plain old American bacon ...

To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio and red onions in the rendered fat. She likes to use a little-known pasta called ...