What Italian cured pork jowl is traditionally used in carbonara?

Guanciale is the Italian cured pork jowl traditionally used in carbonara.

The name comes from guancia, the Italian word for “cheek.” Guanciale is made from pork jowl or cheek, rubbed with salt and often seasoned with black pepper, herbs, chili, or garlic before being air-cured. When cooked, its abundant fat renders into the pan, providing much of carbonara’s savory richness and helping create the dish’s silky texture.

Carbonara is associated with Lazio, especially Rome, and its modern form took shape in the mid-20th century. The classic combination includes pasta, eggs, Pecorino Romano, black pepper, and cured pork. The hot pasta and rendered fat help emulsify the egg-and-cheese mixture without requiring cream.

Pancetta is a common substitute, especially outside Italy, but it is made from pork belly rather than jowl. Mortadella and prosciutto are also Italian pork products, yet they are not the traditional carbonara meat. Guanciale is therefore the single canonical answer.