He started his guanciale in a little olive oil and used onions, the traditional Roman way.

The clients asked if he did guanciale, a product that is increasingly hard to find even in Italy.

In Italy, the bacon called guanciale is made of pork cheeks.

Italians take guanciale for granted, but it’s fairly new to American kitchens.

Cook, stirring occasionally until the onion and guanciale are translucent, about 10 minutes.

The tomato-less version can be overwhelmed by the richness of the guanciale.

Divide up the guanciale between the skillets and serve.

Grilled, slightly charred quail with the house-made guanciale is another treat.

We assumed that this sublime guanciale in our competition was from Italy – well you would, wouldn’t you?

As for the bucatini alla gricia, it is not worth attempting without guanciale.

Excellent guanciale is available from domestic artisanal producers.

Guanciale, another pork product, was listed as an ingredient, but its presence was not noticeable.

The restaurant serves it over crisp crostini topped with guanciale to make a perfect appetizer.

A beautifully runny sunny-side-up egg with bits of fine guanciale proved almost as good.

Have you tried guanciale yet?

Return the guanciale pan to medium heat, and pour a little of the reserved pasta water into the pan.

But most cookbooks never mention guanciale.

Mario Batali's recipe for guanciale, cured pig cheek, has gone viral.

Slice the guanciale as thinly as possible.

One with guanciale, pancetta or plain bacon?

Fatty products like guanciale, pancetta and lardo are deliciously buttery.

The bucatini all'amatriciana was rich and concentrated, the tomatoes having soaked up the flavor of the guanciale.

I was also wild about a bruschetta with a mash of chicken livers, capers and guanciale.

Add the guanciale and fry for about three minutes, or until the meat is golden (but not too crispy) and has rendered its fat.

Wood-fired pizza with guanciale, black truffles and sunny-side-up egg.