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
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. 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.