guanciale

I mean I mostly agree with you, Guanciale is always going to be pork jowl.

Or maybe better to cook a proper carbonara pasta with only guanciale (pork cheek), pecorino cheese and eggs.

Big mistake: no olive oil should go in the pan where you cook the guanciale.

If you put a lot of fat in your pasta (e.g., guanciale) then you get filled with a much smaller serving, like 100g.

Italian cooks have taught us to love pancetta, guanciale and the like.

But I'm not sure if you will be able to find Guanciale (a derivate of pork jowl or cheeks) and Pecorino cheese.

You can replace Guanciale with cubes of -smoked- bacon (please forgive me italian readers) and Pecorino with Parmigiano Reggiano cheese (that should be more easier to find).

Stuff like guanciale should cook in its own fat.

I'm vegetarian, so they never involve calorie-dense ingredients such as guanciale or pancetta.

Glancing at the abstract, it seems like Dam, Guanciale and Nemati proved correctness theorems about a tiny hypervisor in ARMv7 assembly, using SMT solvers to automate some of the proof.

It's the only place that has guanciale and decent pancetta near me, plus they sell pasta from my in-laws village in Italy, which is fun to cook carbonara with from time to time.

(Lots of processed meat like pancetta, guanciale, or speck in those pasta dishes.) I think you need to look at people on an individual basis.

If I prompt for "traditional Italian" bacon is omotted and either guanciale or pancetta is suggested.

The regular prompt gives "pancetta, guanciale, or bacon".

You think, "Eggs, cheese, guanciale, pasta?

While cutting the guanciale he says "quite a lot for two people" and later while adding eggs he says "for two people you take two eggs" so it must be intended as a portion for two.

Guanciale is pretty much impossible to find outside of Italy, at least in regular supermarkets.