Guanciale or Bacon?

Bacon has such a delicious taste, especially in a roll with a touch of butter however to make a real pasta dish "Amatriciana" it is so important to find the real italian Guanciale (and even better if it is from Amatrice itself).
You can also use the Guanciale to make an authentic and even tastier "carbonara".

Here is some interesting news about GUANCIALE

For the nomadic Abruzzese shepherds, guanciale was very useful and important; during their days wandering through the mountains and leading their flock to pasture, it was necessary for them to carry only highly nourishing foods that were easy to preserve and to transport.
For this reason, in the beginning, guanciale and pecorino cheese, were the only and main ingredients of pasta known as Gricia.
Only at the end of the seventeen century, after the discovery of America, tomatoes arrived in Europe, and at that time, tomato sauce was added as an ingredient to this recipe, known as "Amatriciana" pasta.