Modern Spaghetti Carbonara includes a few subtle updates, but the process starts the same way: bring a large pot of water to a boil for your pasta.

Once boiling, add ½ tablespoon of rock salt.

Cook the pasta according to the package instructions, but remove it from the water one minute before it's fully done—this keeps it al dente and allows it to finish cooking in the pan.

Slice the guanciale into small strips, making sure each piece has a layer of fat on both ends with the meat in the center.

Place a large frying pan over low to medium heat. For the best modern spaghetti carbonara, add the guanciale to the pan and let it cook slowly so it releases its own flavorful oil.

Allow the guanciale to gently simmer, becoming crispy on the outside while staying tender inside.

Grab two small mixing bowls and separate the egg yolks from the whites. Set the whites aside. Into the bowl with the yolks, add 6 tablespoons of Pecorino cheese, a key ingredient in this updated version.

Using a spatula, thoroughly combine the egg yolks and Pecorino cheese until a thick, creamy paste forms.

When the pasta is nearly done, reserve a cup of the starchy cooking water—it’s crucial for the sauce.

Drain the pasta and transfer it directly into the pan with the guanciale over low heat. Immediately pour in half the reserved pasta water and stir continuously with tongs, allowing the liquid to reduce and coat the pasta.

When most of the water has evaporated, add a small additional splash of pasta water and then turn off the heat.

Add the egg yolk and Pecorino mixture, stirring vigorously until the sauce becomes silky and creamy, coating every strand.

Finish by adding a generous amount of freshly cracked black pepper and give the pasta one final mix before plating.

E ora si mangia, from Vincenzo’s Plate—enjoy your modern take on a Roman classic!