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.
Lisa K.
I've made this exact recipe at least 6 times for my family and my three hungry boys. They LOVE it and always ask for more. It is extremely simple and doesn't take much time at all to make. Instead of the Pig Cheeks I just chopped pancetta. We love their cooking show and their deliciously simple Italian recipes!!!!
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