Traditonal Italian Pasta Recipes using Guanciale - Alla Carbonara, Alla Gricia, Amatriciana, Zozzona and Cacio e Peppe

I have been researching about some traditional Italian Pasta recipes and the ones below all start with 2 major special ingredients: GUANCIALE (not pancheta, or bacon!) and Pecorino Romano. Please use the real Italian DOP (Denominazione di Origine Protetta) one for best results!

I found multiple recipes but some not very traditional. The ones I have chosen are from Pina Bresciani. 

Starting from the Guanciale

• This article tells you How to Cut Guanciale 

This is about real Pecorino Romano

• This article from America Test Kitchen tells you all about it.

Now for the pastas:

• Carbonara: How To Make An Authentic Carbonara Like A Roman
• Alla Gricia: Pasta Alla Gricia – The Original Roman Pasta!
• Amatriciana: Pasta Amatriciana – The Real Roman Recipe!
• Zozzona: Pasta Alla Zozzona – Classic Roman Recipe!

Let me add some pictures to illustrate how those different pastas look like: 

Carbonara

Alla Gricia

Zozzona

Amatriciana

Another very traditional pasta, but this one not using guancialo

• Cacio e Pepe: How To Make An Authentic Cacio e Pepe Like A Roman