Instructions

In large sautÈ pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.
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Add olive oil to sautÈ pan and heat over medium heat. Add onions to sautÈ pan. Season with salt and pepper. SautÈ until wilted, about 4 minutes.
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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.
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In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.
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Yield: 6 servings