I would love to recreate one of the best pasta dishes I've ever had, spaghettoni all'amatriciana at Chazz: A Bronx Original, a Baltimore restaurant owned by actor Chazz Palmintieri. However, the spaghettoni pasta is super-rare, and so is guanciale, apparently.
I eventually connected with bucatini pasta at the Cost Plus World Market in Sanford, after coming up empty at Publix, Costco, Whole Foods, Fresh Market, and Cavallari Gourmet in Oviedo. The dish is often made with bucatini, so that should be a fine substitution for spaghettoni (thick, solid pasta strands, whereas bucatini is thick but hollow).
However, I'm at a loss as to where to find guanciale, since none of those places had it either. Today I blew the minds of the nice people at Fresh Market, who had never heard of it and even checked a reference book behind the deli counter, which didn't even mention it. I guess I could substitute pancetta, but the dish at Chazz's restaurant was so sublime with the guanciale (the only time I've ever had it, as far as I know), I don't want to mess too much with perfection.
Any ideas, fellow Orlandoans? And am I even pronouncing it right? I'm saying "GWAN-chee-ah-lay."