Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 Servings
Level:
Easy

Ingredients

Directions

In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Cook's Note: If you see that the garlic is browning too fast, remove it from the pan, finish the pork, and then add it again to the sauce.

When the guanciale and the garlic are nice and golden brown, add the sage. 

Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute. 

Garnish with some grated Pecorino, a drop of extra-virgin olive oil, and some ground black pepper. Serve with a bottle of robust red wine.

Cook's Note

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Pantry Pasta

Recipe courtesy of Ree Drummond

Pasta Alla Norma: Norma's Pasta

Recipe courtesy of David Rocco

Pasta Alla Ladd

Recipe courtesy of Ree Drummond

Pasta Alla Bolognese

Pasta Alla Norma

Recipe courtesy of Serena Palumbo

Pasta alla Formiana

Recipe courtesy of Giada De Laurentiis

Pasta alla Norma "Nuda"

Recipe courtesy of Debi Mazar|Gabriele Corcos

Pasta del Magnifico alla Garga

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.