Home Cooking

Amatriciana - Guanciale vs. Pancetta [Split from U.K./Ireland board]

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Amatriciana - Guanciale vs. Pancetta [Split from U.K./Ireland board]

zuriga1 | Feb 6, 2008 03:01 AM

[Split from http://www.chowhound.com/topics/484539]

I've made that pasta sauce for years after eating 'amatriciana' at a restaurant in NY. I somehow doubt they used pig jowl, but who knows. I've always substituted pancetta, and it works fine for me... albeit not a true expert on Italian cookery.

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