In large saute pan, over medium heat, cook pancetta until crisp
, about 6 minutes. Remove to paper towel lined plate.
Add olive oil
to saute pan and heat over medium heat. Add onions
to saute pan. Season with salt and pepper. Saute until wilted, about 4 minutes.
Add the wine
and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes
and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.
In a large mixing bowl, toss the pasta
with the tomato sauce
, and cheese
. Season with salt and pepper. Mix well.