In a large nonstick skillet, cook the guanciale over moderately low heat, stirring, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.

Next came a dish that could not be more Italian: The bucatini amatriciana ($20) with bucatini pasta, guanciale, and chili. The amatriciana sauce is named after the town of Amatrice in the Lazio ...

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-Pasta of choice -White wine (for deglazing) Cook guanciale/pancetta on medium heat. In a separate pot, boil salted water for pasta. Deglaze the pork with white wine after 10 mins.

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Fill a large pot with well-salted water and bring to the boil. Meanwhile, heat a large heavy-based pan over medium heat. Add the guanciale (or pancetta, or bacon) and cook until crispy, about 6 ...

To serve your authentic carbonara, top it with extra guanciale, more grated pecorino, and a generous twist of black pepper. And voilà, buon appetito! A scrumptious, cream-free carbonara awaits.