This smoked pig jowl is the same cut that Italians would call guanciale, ... William Marshall at the Deli swears by a "smoky carbonara," using it instead of pancetta or guanciale.

The round slices are a type of back bacon made from pork loin, a cut of meat from the middle back of the pig. Leaner than ...

Ingredients. 1 pound bucatini (a thick, dry spaghetti can be substituted) ½ pound of guanciale sliced into long, thin strips (make matchsticks) 1 medium red onion, halved and sliced ¼-inch thick ...

Spaghetti all'amatriciana is spicy, salty and simple pasta at its best. Theo Randall's classic recipe uses guanciale (cured pork cheek) but you can use smoked bacon if you can't find this.