Guanciale | Definition, Pasta, Pancetta, Prosciutto, & Bacon (2024)

FAQs

Guanciale | Definition, Pasta, Pancetta, Prosciutto, & Bacon? ›

Guanciale is the bacon featured in the classic Italian pasta dishes pasta alla carbonara and pasta all'amatriciana, although many people mistakenly believe that pancetta has always been used. Guanciale is a fatty bacon, but the fat renders down as the meat cooks.

A staple Italian ingredient, guanciale (which translates to pig cheek) is generally very fatty and less meaty than bacon or pancetta, because it comes from the jowl of the pig. It's also the least expensive of the three.

In terms of cooking with guanciale, also called pork cheek or jowl, has a lot of similarities to bacon, which means you can substitute it in many recipes that call for those ingredients; it's no surprise it surfaces a lot in pasta dishes.

Prosciutto is air-dried rather than cured with salt, like pancetta and guanciale. It is typically made from the hind leg of the pig, resulting in a delicate and thinly sliced meat with a unique texture and flavour.

Prosciutto comes from pork belly, which means that it has a firm texture but deceivingly vibrant flavors. Pancetta, on the other hand, comes from a pig's hind legs. Pancetta has a far smoother texture than prosciutto, and the flavor is much more delicate than the pork belly.

It's made with spaghetti, eggs, cheese, and cured pork. But let me tell you, the key to a true carbonara is the use of guanciale, not pancetta. You see, guanciale is made from the jowl of the pig, which is a less lean cut of meat compared to the belly.

Guanciale is not well known in America, since the FDA banned all imports of the meat from Europe. However, local farmers will sell guanciale as a specialty. Guanciale pork meat comes from the jowl of the pig, making it incredibly fatty and great to cook with.

If you're looking for a more affordable, easily accessible option in the U.S., pancetta can absolutely work as a substitute. You won't get the most traditional version of the dish, of course, but you will get similar flavors and textures.

Pancetta is a well-known and widespread cured meat in Italy, produced in various areas of the peninsula. Whereas guanciale, definitely harder to find, is more expensive, but also more highly prized than pancetta.

Pancetta: Pancetta is the closest alternative to guanciale. It's also an Italian cured pork product, typically made from the pork belly. Pancetta has a similar rich and savory flavor, making it a suitable replacement in Carbonara. Bacon: Bacon is widely available and can be used as a substitute for guanciale.

What are the top 5 Italian cured meats? ›

The most famous of the Italian cured meats are Prosciutto di Parma, Prosciutto Toscano, Mortadella, Pancetta, and Soppressata to name a few. Depending on the region of Italy, there are different flavors and modes of curing that depend on the geography of the region.

The guanciale's fat, which is the jowel, the cheek, is a little more consistent and harder than belly fat or back fat, which are more fluffy. And, basically, the quality of the fat in guanciale is more valuable as a result. Besides the base of the famous pasta sauces, how is guanciale otherwise used?

Prosciutto is very different from either bacon or pancetta, but we think it gets confusing because the words prosciutto and pancetta can sound similar to our non-Italian ears! Prosciutto is made from the hind leg of a pig (ie, the ham), and outside Italy, calling it prosciutto indicates a ham that has been cured.

What can I use instead of pancetta? Bacon is the best substitute for adding flavour to soups, stews, pasta and salads. For charcuterie or wrapping meats or poultry, prosciutto is your next best option.

Prosciutto is cut from the hind leg of a pig and is salt-cured over the course of weeks or months. While prosciutto is a saltier product than pancetta, it has less fat and is considered by some to be the healthier option between the two.

In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional).

Pancetta is leaner, meaning you lose a bit of the flavor. However, once the two meats are chopped up and added into carbonara, the differences are subtle enough that you will likely still be satisfied with a pancetta substitution. The swap has been done many times, so you're in good hands.

Guanciale can be eaten raw by cutting them into thin slices. Moreover, they can be cut into cubes or triangles (depending on the shape) and cooked in a frying pan for eating. Still, guanciale is mainly used differently than bacon. Rather than a stand-alone meat dish, guanciale is used as an ingredient in other dishes.

Because it's not smoked, pancetta has a pure, savory flavor that's reminiscent of bacon but deeper and richer. You can enjoy pancetta raw, although it's usually cooked. Look for thinly-sliced pancetta and use it in place of prosciutto on a charcuterie platter.