Carbonara Pasta

1. Bring a large pot of well-salted water to a rolling boil and add the spaghetti, cooking until just shy of al dente, about 1 minute less than the package suggests.
2. While the pasta cooks, whisk the 4 egg yolks and the whole egg together in a bowl, then stir in the grated pecorino, the lemon zest, and a generous amount of freshly ground black pepper until you have a thick paste.
3. Heat the olive oil in a large skillet over medium heat, add the diced onion and cook gently for 4 to 5 minutes until softened, then add the pancetta and the thyme and cook for another 5 to 6 minutes until the pancetta is golden and its fat has rendered.
4. Reserve about 1 cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta, tossing off the heat to coat.
5. Working quickly and away from direct heat to avoid scrambling the eggs, pour in the egg and cheese mixture while tossing constantly, adding splashes of the reserved pasta water until the sauce turns glossy and creamy and clings to the strands.
6. Taste and adjust with salt and more black pepper, then serve at once with an extra dusting of pecorino on top.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk