1 tablespoon olive oil
8 ounces guanciale (cured pig cheeks), sliced into thin strips
5 cloves garlic, peeled
1 handful fresh sage leaves, chopped
3/4 cup freshly grated Pecorino cheese
1/4 cup extra-virgin olive oil
1 pound pasta
Since you probably rinsed it before, make sure the herbs are well dry; otherwise you'll end up bathing yourself in a sprinkle of boiling oil.
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