Start boiling the water for pasta. When it's ready, cook to the package instructions, being sure to reserve a cup of pasta water when you drain it.
Dice the pancetta into ¼ inch cutes (or so), and mince the onion. Grate the Parmesan.
In a large skillet, heat the olive oil on medium heat. Add the pancetta and cook, stirring occasionally. After a minute, add the red onion. Cook an additional five minutes, until the pancetta is crispy and the fat has rendered.
Add the broth and wine. Bring to a boil then turn back to medium. Cook, stirring occasionally, for 9-10 minutes, until the liquid had reduced by half.
When the pasta is done and the wine liquid has reduced, add the pasta, ½ cup of pasta water, and Parmesan. Toss together until everything is fully combined. If it seems just a little too liquid, let it sit for a minute and stir again.
Season and serve with a sprinkling of more Parmesan.