Can you use pancetta instead of guanciale?

Yes, and lots of restaurants do. The dish will be a bit leaner and less porky, but still good.

No. It's salt-cured and air-dried, not smoked, which is a big reason it tastes different from bacon.

Pancetta vs guanciale: what's the difference?

Both are cured Italian pork, but pancetta is belly and guanciale is pork cheek, which is fattier, porkier and the classic choice for carbonara and amatriciana.

Pancetta

Very light

Indulgent

Subtle

Big punch

Mellow

Zingy

Salty, meaty pork belly, a little leaner and milder.

Guanciale

Very light

Indulgent

Subtle

Big punch

Mellow

Zingy

Mostly fat, deeply porky and a bit funky, with crisp, sweet edges.

What does Guanciale taste like?

The real difference

Guanciale is cured pork jowl rubbed with salt, pepper and sometimes herbs, and it's mostly fat. When it cooks, the fat melts clear and the edges go crisp and sweet. Pancetta is leaner belly, so it's meatier and milder. Roman purists insist on guanciale for carbonara; plenty of US kitchens use pancetta.

Side by side

PancettaGuanciale

CutBellyCheek and jowl

FatStreaky, more meatMostly fat, thin streaks of meat

TastesSalty, porky, pepperyRicher, funkier, sweeter when crisp

On a menuPasta, peas, beans, risottoCarbonara, amatriciana, gricia

Which to order

Order pancetta dishes if you want porky flavor that doesn't take over.
Order the guanciale pasta if you want the Roman original, rich and unapologetic.

Quick questions

Can you use pancetta instead of guanciale?: Yes, and lots of restaurants do. The dish will be a bit leaner and less porky, but still good.
Is guanciale smoked?: No. It's salt-cured and air-dried, not smoked, which is a big reason it tastes different from bacon.