In a large skillet, heat the olive oil. Add the onions and pancetta and cook until the onion starts to soften. Season with salt and pepper. Deglaze the pan with 1 cup of wine and cook until it reduces.
In a large 5 – 6 quart pan, cook the pasta in boiling water salted with 2 Tbsps. of salt. Add 1 cup of wine and cook until the pasta is al dente.
Drain and add the pasta to the skillet with the pancetta. Add ½ cup of wine and cook over high heat until the wine evaporates. To serve, finish with a grinding of pepper and grated cheese.