What's the best guanciale for making carbonara?

Carbonara is one of the iconic dishes of Italian cuisine, beloved around the world and often the subject of intense debate. But among all the questions that enthusiasts ask, one stands out: what's the best guanciale for making carbonara?

Because yes, guanciale makes a difference . It's not enough to choose any cured meat: the quality of the guanciale directly affects the creaminess, flavor, and aroma of your carbonara. In this article, we'll look at the most popular types of guanciale, how to recognize an excellent product, and why the aged Guanciale di Colonnata is considered one of the best for this recipe.

Why you use guanciale (and not pancetta) in carbonara

First of all, it's important to reiterate a concept: traditional carbonara calls for sliced ​​guanciale . Pancetta, as tasty as it is, has a different structure and fat composition. If you'd like to delve deeper into this difference, we recommend our article on the difference between pancetta and guanciale .

Furthermore, in our in-depth article on carbonara: guanciale or pancetta?, we explained why guanciale is better : it has a higher fat content, melts slowly in the pan and creates a perfect base for combining egg and pecorino without having to use cream or butter.

What types of pillows are there?

Guanciale is a cured meat made from pork cheeks. There are several regional variations, each with unique characteristics . The main ones are:

Classic Lazio guanciale : the most commonly used in Roman carbonara, it is aged for at least 2-3 months with black pepper and sometimes garlic . It has a strong flavor and a firm consistency.

Amatriciana bacon : typical of the Amatrice area, it's similar to Roman bacon but is sometimes spiced with chili pepper or rosemary . It's also perfect for amatriciana and gricia.

Tuscan guanciale : produced in areas like Colonnata , where it is aged in natural environments and in some cases using techniques similar to those used for lard . This is where our protagonist comes into play.

The best bacon for carbonara: Colonnata bacon

The answer to the question “ what is the best guanciale for carbonara ?” is simple for those looking for uncompromising quality: the seasoned Colonnata guanciale from Antica Larderia Mafalda .

This guanciale is handcrafted, using select cuts, hand-salted, and slowly cured in a natural environment . It contains no preservatives or chemical additives, only authentic ingredients: salt, pepper, and natural spices.

The result is a product that slowly releases fat in the pan , creating the perfect creamy base for an authentic carbonara. Its flavor is deep, never overpowering, and the texture remains soft even after searing. A guanciale that doesn't dry out or become overly crispy , but maintains balance and roundness in every bite.

How to use it in carbonara

To prepare a perfect carbonara with Colonnata bacon, we recommend:

• Cut it into strips about half a centimetre thick
• Brown it over low heat in a non-stick pan until it releases some of its fat.
• Use the melted fat to emulsify the egg yolk with the pecorino romano
• Combine pasta and sauce away from the heat, to avoid the omelette effect

The scent this pillow releases is unmistakable and will immediately let you know you have a superior quality product in your hands. You can find it in our selection of Colonnata products .

Conclusion: quality makes the difference

If you want to serve a truly memorable carbonara, don't overlook the heart of the dish: guanciale . Among the many variations, the one handcrafted in Colonnata, like our cured guanciale , is undoubtedly one of the best choices you can make.

Produced according to tradition, without compromise, with slow maturation and natural ingredients, it can elevate your dish to the next level . A choice of taste, quality, and respect for authentic Italian cuisine.

Want to discover all our artisanal cured meats? Visit the complete collection at Antica Larderia Mafalda and bring tradition to your table.