If you love Italian food and have ever tried dishes like carbonara or amatriciana, you've probably encountered this dilemma. Let's take a closer look at the differences between these two Italian specialties and their use in some of Italy's iconic dishes.

Guanciale and pancetta: cuts and preparations

First of all, it is spelled guanciale , not guanchale or ganciale (it seems that there is some doubt about this in Denmark!). Guanciale is a piece of meat that comes from the cheek of the pig, hence the name (in Italian "guancia" = cheek). It is seasoned with salt, pepper and herbs such as rosemary and bay leaves and matured for about three months. Guanciale has a softer texture and a more intense and complex flavor than pancetta, thanks to its high content of intramuscular fat, which makes it particularly juicy.

Pancetta, on the other hand, comes from the pig's belly and can be prepared in a variety of ways: rolled, flattened (tesa) or smoked. Pancetta is lower in fat than guanciale, but the taste can vary greatly depending on the preparation. In Italy, salted or smoked pancetta is often used, which gives a milder and less intense flavor than guanciale. It is also worth noting that bacon in English-speaking countries is often simply a smoked version of pancetta, cut into thinner slices.

When should you use guanciale or pancetta?

In Italian cuisine, guanciale and pancetta are not always interchangeable. Choosing between the two can significantly alter a dish, as guanciale has a richer and more complex flavor, while pancetta (or bacon) is more delicate and versatile.

Classic dishes with guanciale

1. Amatriciana : This dish is probably best known for its use of guanciale. The guanciale is fried until crispy and then combined with peeled tomatoes and pecorino romano. Amatriciana is a dish that relies heavily on the deep flavor that only guanciale can provide.

2. Carbonara : One of the most famous and discussed recipes! It is spelled carbonara , and here guanciale is an important ingredient, giving off its fat and creating a unique creaminess in the dish. Using pancetta instead of guanciale changes both the taste and the consistency.

3. Gricia : Less well known abroad, but beloved in Italy. Pasta alla Gricia is a precursor to carbonara. Here, guanciale again plays the leading role, and together with pecorino, it creates a rich dish without the use of eggs or tomatoes.

4. Pasta e fagioli : Here, the guanciale is fried at the beginning to add flavor to the dish. I choose the guanciale here for its flavor, which blends well with the beans.

5. Legume soup with guanciale: Guanciale can be an important ingredient in many soups, and one of the most delicious is legume soup. Guanciale is sautéed with garlic, onion, and celery to create a flavorful base. Various legumes such as beans, chickpeas, and lentils are then added, along with herbs such as rosemary and bay leaves.

Dishes with pancetta (or bacon)

1. Eggs and Bacon : We can't talk about pancetta without mentioning this breakfast classic! Crispy smoked bacon or pancetta is fried and served with fried or scrambled eggs, creating a perfect balance of saltiness and creaminess. This dish is popular all over the world, even outside of Italy.

2. Frittata with pancetta and onions : A simple and tasty dish, perfect for lunch or dinner. Pancetta is fried until crispy and combined with beaten eggs and fried onions for a soft and flavorful frittata. Guanciale can also be used here for a more intense flavor.

3. Quiche with pancetta : Quiche lorraine is a French tart where pancetta (or bacon) is a key ingredient along with cheese and cream. This rustic tart with a crispy base and creamy filling is perfect for brunch or picnics.

4. Bacon-wrapped anything!: A trend that is especially popular in English-speaking countries is wrapping foods like dates and asparagus in bacon, which provides a combination of crispiness and flavor.

5. Pasta with pancetta, mushrooms and peas : A simple but flavorful dish. Pancetta is fried until crispy and then mixed with peas and mushrooms. It's all combined with pasta for a quick and delicious first course.

Can guanciale be replaced with pancetta?

In some recipes, yes, but it depends on what result you want. In dishes like carbonara or gricia, where guanciale is the main ingredient and adds a certain fattiness and depth to the flavor, substituting pancetta will not give the same effect. If you don't have guanciale (which you can buy here :-) ), pancetta can be used, but the result will be a little less intense. For example, in legume soup , the sweetness and slightly smoky flavor of pancetta complements the texture and flavor of the legumes, enriching the soup without dominating the other flavor nuances.

That said, in dishes where the depth of flavor from guanciale is not needed because it is offset by other ingredients, pancetta can be a good alternative. Pancetta adds salt without dominating the dish.

Guanciale or pancetta: Conclusion

In short, guanciale and pancetta are two invaluable ingredients in Italian cuisine, but each with its own characteristics and uses. Guanciale, with its strong and rich flavor, is perfect for dishes like carbonara or amatriciana, while pancetta (or bacon), which is more delicate and versatile, can enrich a wide range of dishes, from breakfast to omelets. The next time you are cooking, think about what flavor you want to achieve, and then choose your ingredient carefully.

And remember, it's spelled guanciale, not guanchale or ganciale :-D

Buon appetito!