Do you know why guanciale is not the same as pancetta in carbonara?

Before we get into the substance of carbonara, it is essential to understand what we are talking about:

Guanciale:

• It is obtained from the cheek of the pig.
• It has a very high percentage of fat, evenly distributed and veined with small streaks of lean meat.
• It is cured for about 3 months, often with a spicing that includes black pepper, garlic, rosemary and sometimes chili pepper.

Pancetta:

• Is made from the belly of the pig.
• It contains more lean meat and less fat than guanciale.
• It may or may not be smoked (and this is a crucial variable).
• It is used in so many Italian recipes, but has a different flavor and texture when cooked.

The moment guanciale begins to brown in the pan, it gives off an intense and distinctive aroma, thanks to its high percentage of fat that slowly melts and envelops the pasta. Pancetta, on the other hand, tends to become drier and less creamy.

That's why guanciale makes all the difference:

• It melts aromatic fat, which when emulsified with the yolk creates the famous cream of carbonara.
• It does not release watery liquids as is often the case with packaged pancetta.
• It forms a crispy crust on the outside but stays soft on the inside, whereas pancetta tends to just get crispy or chewy.