Boil water for the pasta and add salt and spaghetti.
Remove rind from pancetta, chop, and fry in a pan with oil.
Pour in vermouth and let it bubble.
Whisk together yolk, whole egg, cheese, pepper, and nutmeg for the sauce.
Add butter to the bacon pan and then add drained spaghetti.
Pour egg mix over pasta and toss gently.
Add pasta water to make the sauce creamier.