Pancetta is an acceptable substitute. You lose some of the herbs and seasoning from guanciale, but at least you’re not getting all smoke and salt like American bacon.
even when I have guanciale, I’ve cut some of that fat with olive oil to lighten things up a bit.
FWIW. I’ve used pancetta in lieu of guanciale & I’m still alive.
Phew!
Only because the torch & pitchfork crowd hasn’t caught up to you yet!
Was she cute? Thirty-five years ago, that kind of thing would have been important to me. Check that, make it 45. Thirty-five years ago, I was three years into my first (and current) marriage!
[Did ranch exist 45 years ago?]
Yes – very cute, I guess that is why I choked down that awful meal.
A quick google search revealed Ranch Dressing came out in the 1950’s (Hidden Valley). I don’t know the brand this young woman used (in her spaghetti carbonara), but I think this was the late 80’s early 90’s when I dated her??
Created in the early 1950s, so yes. By a plumbing contractor from Nebraska working in Anchorage, Alaska!
That covers a multitude of sins. Also can lead to many, many more.
They haven’t caught me yet and I’ve used spam to make carbonara. Cubed and sautéed until crisp. Don’t knock it till you try it.
Knock it? Not me! I love spam! Had some this morning, in fact. Since I’m not purist when it comes to Italian fare (I use way too much Green Can to be snotty about it), I’m definitely going to try it.
I tried making carbonara once, or as I should probably call it, scrambled egg pasta. I used bacon. As for pineapple on pizza, I’ve never liked it - I generally don’t like fruit with meat - but since it’s been years since I’ve had it, I suppose it’s worth another try. As long as somebody else is paying for it.
I’m tellin ya, with jalapeños, and the saltiness of pepperoni, it just works.
One can certainly use whatever pork cut to make carbonara, and really any grated dry cheese, and even skip raw egg yolks.
But unless you’re using guanciale, and true Parmigiano Reggiano cheese, and good quality raw egg yolks, you’re missing out on the true beauty of the dish, and stripping the dish of its basic, elegant simplicity.
They can kiss my pancetta 
Pecorino Romano.
If we’re gonna be sticklers (I am not, of course).
Same here!! I also keep a can of it in my “power outage” box of food. I can fry it on my camp stove, make a hot meal with it and not open the fridge. Rice, spam and sweet & sour sauce [jar]; it’s a great power outage meal!!
I dont care for Spam, but living in Hawaii it is ubiquitous. The Spam selection at the local grocery stores takes up considerable space, and we always have a brick of it at our house as my wife loves it.
A life time ago I dated an Italian girl. She introduced me to spaghetti carbonara. I had never heard of it before. I make it the way she taught me. It all comes together in about 15 - 20 minutes. One of the fastest dinners I make for my family.
Start by getting a pot of water to boil. While that’s heating up, cut up whatever pork product you are using. Cook in a pan with a bit of olive oil on medium heat. While that’s is cooking grate cheese, parm, Romano, heck Swiss, emmental, whatever you got, into a bowl. There’s never too much cheese. There can be too little. So a lot. Grind pepper into it. Lots of pepper. Crack an egg per person into the bowl. Beat this all together to blend. When the water comes to a boil add the spaghetti. Keep an eye on the pork. When it’s done to your liking take it out of the pan. Leave the pan with the heat off on the stove. When the pasta is done, scoop out of water into the pan that the pork was cooked in. Toss to coat in fat then dump into the bowl with the cheese and egg mixture. Add the pork. Toss vigorously. Add pasta cooking water sparingly to help emulsify the cheese. Plate and eat. I’ve never had a scrambled egg issue doing this.
Prego.
I will confess, I’ve never even tasted Spam. Or been to Hawaii, which should be evident. 
Vienna Sausage OTOH …
It’s pork flavored salt. You’re not missing out on much.
