Bucatini All’Amatriciana-Ish

Apologies in advance to any Italian person who wants to berate me for suggesting that the typical guanciale of this recipe can be replaced by pancetta. I completely agree that, if you can find the fatty, peppery pork jowl delight that is guanciale, by all means purchase it for this dish. But in the absence of that, cubed pancetta—a much more easily procured pork belly cut that needs no major cook time because it is cured—can serve in its place. And it would be such a shame not to have an