Guanciale, cured pork jowl from central Italy, is richer and more deeply porky than bacon or pancetta, and it melts into the most incredible savory flavor. Scatter it over thinly sliced potatoes and fresh rosemary for a Roman-style Potato Pizza with Rosemary and Guanciale. It also builds a rich, savory base for slow-simmered sauces like a tomato-free Ragu Bianco and Pasta alla Genovese, the traditional beef and onion ragù from Naples.