Cut the guanciale in small cubes and fry it on a pan with no added oil for about 4 minutes. Remove the guanciale from the pan and cook the leek in the fat of the meat. Cook on high heat for about 5 minutes, then add half a glass of water, lower the heat and cover the pan with a lid. Cook for another 10 minutes. Transfer the leek in a tall container together with 4 or 5 leaves of fresh basil, some salt and pepper and a spoon of olive oil. Blend everything together until you get a nice and smooth cream. If it doesn’t get smooth add some cooking water of the pasta.
Cook the pasta for the amount of minutes written on the bag. When all the ingredients are ready, warm up the pan again. Add the leek cream and the pasta and mix. Finally add the guanciale and some fresh basil. Enjoy!