I need to use up a pound of Guanciale, what can I use it for that isn't a Roman pasta dish?

As the title says, I got a pound / half kilo of guanciale that has a expiration date in a weeks time and while it should be perfectly safe to use, I need to use it in the next four weeks anyway, as afterwards I'm going on a month long vacation.

What's a good use of guanciale that isn't the classical Roman pasta dishes? i.e. Carbonara, Alla Gricia, Amatriciana and Cacio e pepe.

(I'll be making those dishes as well, don't worry)