Guanciale

is really good.

Guanciale.

Guanciale.

guanciale, tomatoes, pecorino d'amano, chili or black pepper pasta, and a little bit of white wine to deglaze the plate.

Okay.

Yeah, I would think cheek.

Guanciale.

Oh, guanciale.

I like it when Gina, Giada De Laurentiis, she'll be talking very American, and then she'll say things like, guanciale.

Why? Why? So...

Guanciale, if I'm remembering correctly, is the fat from the pork jowl.

Why would you want

fat on your cocktail glasses?

Uh, what cured meat would you find in a classic carbonara?

Guanciale.

I'll accept that.

It was that or pancetta.

You know, like I was buying the guancialean, which is a cured pork jowl, right? My brother's favorite word, by the way.

Guanciale.

Yeah, he likes that.

And it's a fantastic product.

[laughs] Yeah.

Guanciale.

Yeah.

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