1) Slice the Guanciale in thin strips, but do not chop it the way you would do with regular bacon; the strips will curl nicely when sautéing in the olive oil.
2) Peel the Garlic cloves.
3) In a large non-stick pan, heat the Olive Oil, and then add together the Guanciale and the Sage. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn…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.
4) When the Guanciale and the Garlic appear to be ready, add the Sage; 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!
5) Bring a pot of salted water to a boil, add the pasta to the water, and cook it about two minutes less than indicated on the box. Strain the pasta and add it to the sauce pan; on a medium-high flame, toss it around for a few seconds, then add the grated Pecorino.
6) After another minute of cooking and tossing it around, your Pasta Alla Gricia will be ready to serve.
7) Garnish the hot pasta with some grated Pecorino, a drop of Extra Virgin Olive Oil and some ground pepper. Serve right away. Red wine goes really well with the dish.