Bulking up Guanciale

I bought some guanciale at my local Italian market and it’s 99% fat. I know it’s a fatty cut, but the guanciale I’ve bought before had more meat than this! What would you use to help bulk up the meat in this? I know pancetta is often suggested as a guanciale substitute, but I’m thinking I don’t want another fatty cut? I plan to make amatriciana sauce.