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 ...

This incredible pasta is packed with delicious ingredients, including guanciale (cured pork jowl), radicchio and sautéed red onions.

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.