1 pound spaghetti 1 large egg, plus 4 large egg yolks 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving Pinch of freshly grated nutmeg
8 ounces pancetta, cut into 1/4-inch dice 1 medium yellow onion, halved and thinly sliced 4 garlic cloves, thinly sliced 1/2 cup finely chopped parsley leaves 1 tablespoon unsalted butter
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