The debate between pancetta and guanciale in Italy is a topic that sparks passionate discussions, especially when it comes to iconic Roman dishes like carbonara, amatriciana, and gricia.
The Origin of the Debate
The controversy stems from tradition: authentic Roman cuisine has always favoured guanciale, while pancetta is more common in other regions of Italy. Thanks to its high-fat content and curing process, guanciale provides unparalleled creaminess and depth of flavour to dishes. However, pancetta is more widely available, so many people outside of Lazio (and abroad) use it as a substitute.
The Carbonara Dispute
The most heated debate revolves around carbonara. Purists argue that the only acceptable fat is the one rendered from guanciale when it is cooked in a pan, as it blends perfectly with pecorino cheese and eggs. Those who use pancetta (either cubed or sliced) are often criticized by traditionalists, who see it as a “less noble” compromise.
Amatriciana: Guanciale or Pancetta?
Another battle is fought over amatriciana. The original recipe from the town of Amatricestrictly calls for guanciale. However, some restaurants and chefs use pancetta, causing outrage among tradition lovers. The municipality of Amatrice has even officially stated that a true Amatriciana must contain only guanciale, or else it faces “gastronomic excommunication”!