If you love Italian cuisine and have ever tried making dishes like carbonara or amatriciana, you’ve probably come across this dilemma. Let’s explore what distinguishes these two traditional ingredients and how they are used in some iconic Italian dishes.

Guanciale and pancetta: cuts and preparation

First of all, it’s spelled guanciale, not guanchale or ganciale (there seems to be confusion about this in Denmark!). Guanciale is a cut of meat from the pig's cheek, hence the name (in Italian "guancia" = cheek). It’s cured with salt, pepper, and herbs like rosemary and bay leaves, and aged for about three months. Guanciale has a softer texture and a more intense, complex flavor compared to pancetta, thanks to its high content of intramuscular fat, which makes it particularly succulent.

Pancetta, on the other hand, comes from the pork belly and can be prepared in different ways: rolled, flat (tesa), or smoked. Pancetta is less fatty than guanciale, but its flavor can vary greatly depending on how it's prepared. In Italy, it’s often used either salted or smoked, providing a milder, less rich flavor than guanciale. It’s also worth noting that bacon, commonly used in English-speaking countries, is essentially smoked pancetta, often sliced thinner.

When to use guanciale or pancetta?

In Italian cooking tradition, guanciale and pancetta are not totally interchangeable. The choice between the two can significantly transform a dish, as guanciale tends to be richer and more flavorful, while pancetta (or bacon) is more delicate and versatile.

Classic dishes with guanciale

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

2. Carbonara: One of the most famous and debated recipes! It’s spelled carbonara, and here guanciale is the essential ingredient, releasing its fat into the dish to create a unique creaminess. Using pancetta instead of guanciale changes both the flavor and the texture of the sauce.

3. Gricia: Less known abroad but beloved in Italy, pasta alla Gricia is a precursor to carbonara. Once again, guanciale is the star, and together with pecorino, it creates a rich dish without the addition of eggs or tomato.

4. Pasta e fagioli: Here guanciale is fried at the beginning to flavor the base of the dish. I choose guanciale here for its intense flavor, which blends well with the beans.
5. Legume Soup with guanciale Guanciale is a key ingredient in many soups, and one of the tastiest is legume soup. The guanciale is fried with garlic, onions, and celery to create a flavourful base. Various legumes like beans, chickpeas, and lentils are then added, along with herbs like rosemary and bay leaves. 

Dishes that use pancetta (or bacon)

1. Eggs and bacon: We can't talk about pancetta (or bacon) without mentioning this breakfast classic! Crispy bacon or pancetta is fried and served alongside fried or scrambled eggs, creating the perfect combination of saltiness and creaminess. This dish is a favorite worldwide, even beyond Italy.

2. Frittata with pancetta and onions: A simple and tasty dish, perfect for lunch or dinner. The pancetta, fried until crispy, is mixed with beaten eggs and sautéed onions for a soft and flavorful frittata. Bacon can also be used here for a smokier flavor.

3. Quiche with pancetta: Quiche lorraine is a savory tart of French origin, where pancetta (or bacon) is a key ingredient along with cheese and cream. This rustic tart, with its flaky crust and creamy filling, is perfect for brunch or picnics.

4. Bacon-wrapped anything!: Wrapping foods like shrimp, asparagus, or chicken breasts in bacon is a simple way to add flavor and crunch to a wide variety of appetizers or main dishes.
   

5. Pasta with pancetta, mushrooms and peas: A simple yet flavorful dish. The pancetta is fried until crispy and then mixed with mushrooms and peas. They are combined with pasta for a quick and tasty meal.

Can guanciale be substituted with pancetta?

In some recipes, yes, but it depends on the result you want to achieve. In dishes like carbonara or gricia, where guanciale is the star ingredient and provides a certain richness and depth of flavor, substituting with pancetta might not do the recipe justice. However, if you don't have guanciale (that you can buy here ;-) ), you can use pancetta, knowing that the result will be slightly less intense.

On the other hand, in dishes where that depth of flavor provided by guanciale is less crucial, because it's balanced by other ingredients, like in risottos or soups, pancetta can be a good alternative. In these cases, pancetta adds saltiness without overpowering the other flavors in the dish.

Guanciale or pancetta: Conclusion

In short, guanciale and pancetta are two invaluable ingredients in Italian tradition, but each with distinct 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 enhance a wide range of dishes, from breakfast to risottos, pizzas, and frittatas. Next time you’re cooking, consider the flavor you want to achieve and choose your ingredient accordingly.

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

Buon appetito!