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Guanciale vs Pancetta vs Bacon

Understand the cut, cure, smoke and flavour differences between guanciale, pancetta and streaky bacon before substituting in Roman pasta.

Short answer

Guanciale is cured pork jowl, pancetta is cured pork belly and bacon is usually smoked belly. Pancetta is the closest substitute, but none is identical.

Guanciale

Pork jowl

Sweet, rich fat

Traditional Roman choice

Pancetta and bacon

Pork belly

Pancetta is usually unsmoked; bacon often smoked

More widely available locally

Which should you choose?

  • Choose guanciale for traditional Carbonara, Gricia and Amatriciana.
  • Use unsmoked pancetta when necessary. Bacon adds a distinct smoky flavour and must be named as a substitution.
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