Spinach Fettuccine With Parmigiano-Reggiano

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Kosher salt

6 ounces baby spinach, trimmed (about 8 cups)

2 1/2 cups all-purpose flour, plus more for dusting

3 large eggs

1/4 cup freshly grated parmigiano-reggiano cheese

Semolina flour, for dusting

2 tablespoons extra-virgin olive oil

4 ounces guanciale (cured pork jowls), cut into thin matchsticks or strips

1 large Spanish onion, chopped

3 large egg yolks, beaten

2 cups freshly grated parmigiano-reggiano cheese, plus more for garnish

Very thinly shaved fresh white truffle, for garnish

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