Also known as Pasto alla Gricia, this sauce is traditionally made with only guanciale (cured pork jowl, which is mellower than pancetta) and pecorino cheese, and no oil or onions. This is the “white” version of the famous Amatriciana sauce. It dates back to before tomatoes were introduced in Italy. Since guanciale is difficult to find in the States, I use pancetta. I add onions to give it a sweeter, mellower flavor and olive oil because pancetta has