Skillet Pasta Carbonara

This is kind of a cross between carbonara and the creamiest, richest mac and cheese you’ve ever eaten. The classic Roman dish is made with cured pork jowl known as guanciale, which is not smoked. You can totally use it in this recipe, or even bacon for that matter, but I love using the smoked porchetta, with its fennel and herbal undertones, adding even more flavor to the dish.