Penne with Creamy Guanciale Sauce

Cook the pasta in a large pot of salted, boiling water according to the package directions.
1 pound penne pasta
While the pasta cooks, in a large skillet or saucepan, heat the olive oil over medium heat. Add the guanciale, sun-dried tomatoes, and garlic. Cook, stirring, for about 10 minutes. Take care not to let the guanciale burn or the garlic get too brown. If you think the garlic is browning too fast, you can remove it from the pan and add it back when finishing the sauce.
1 tablespoon olive oil, 8 ounces guanciale or southern style pig jowls, ¼ cup chopped sun-dried tomatoes in oil, 5 cloves garlic
When the guanciale is nicely browned, drain all but about 2 tablespoons of fat from the pan. Discard the fat and return the pan to the heat. Add the sage and cook, stirring for 1-2 minutes. Add the half and half, pepper, and Pecorino cheese. Stir just until the cheese is melted.
6 fresh sage leaves, ½ cup heavy cream, 1 cup grated Pecorino cheese, ½ teaspoon ground black pepper
Drain the pasta, reserving some of the water. Add the pasta to the skillet with the guanciale sauce. Toss to coat the pasta with the sauce. Add some of the reserved cooking water to thin the sauce if needed. Taste and add additional pepper if needed.
Serve with additional grated Pecorino and a drizzle of extra-virgin olive oil.
¼ cup extra-virgin olive oil