A richly scrumptious first course. While there are many kinds of pasta with potatoes, these spaghetti with potato cream and guanciale (Italian cured pork jowl) are a true classic.

Ingredients for 4 people
Medium-sized potatoes, 4
Spaghetti, 320 g
Guanciale, 150 g
Parsley, to taste
Leeks, to taste
Salt, to taste
Extra virgin olive oil, to taste
 
Preparation
Cut the leeks into thin slices and sauté in plenty of extra virgin olive oil. Once the leeks have browned, wash the potatoes, dice them finely and sauté them on a high flame for a couple of minutes. Add enough salted water to entirely cover the potatoes, then cook on a low flame, adding water whenever needed, until the potatoes are fully done. Now add a bit of extra virgin olive oil, then blend thoroughly until you obtain a cream (if you don’t have an electric blender you can use a fork). 
In the meantime, brown the guanciale for 10 minutes together with some of the leeks, then add it to the potato cream and cool.
Cook the spaghetti, and when they’re ready, toss them into the cream of leeks, potatoes and guanciale, mixing everything together well. If you like it, you may add a dusting of minced parsley.
Dinner is served... enjoy!