Today’s recipe is a classic, simple Italian dish that definitely satisfies – especially on this snowy, winter day. As many of you know from previous recipes using guanciale, I think this ingredient adds a special type of magic to these Italian recipes (pasta all’amatriciana,  spaghetti alla carbonara, and penne arrabbiata ) and should be sought out before just substituting thick-cut bacon. The guanciale renderings are the star of this dish as it is those renderings that form the sauce – that and starchy, pasta water. I used the tips from the Serious Eats recipe to produce a velvety sauce rich in the slightly smoked pork flavor that is so well suited to Romano cheese. There are several keys to this dish that I think…