INGREDIENTS
3 tbsps
extra virgin olive oil
10 ozs
pancetta
1 medium
yellow onion
1 tbsp
garlic
4 tbsps
salted butter
3 cups
broth
1 lb
spaghetti
3 larges
eggs
1 tsp
kosher salt
1/2 cup
parmesan
1 cup
pecorino romano
1 1/2 cups
heavy cream
1/8 tsp
ground nutmeg