Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving ½ cup cooking liquid.
Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until pancetta is brown and crisp, about 5 minutes; season with salt and pepper.
Add wine and broth, bring to a boil, and cook, stirring occasionally, until reduced by half, 8–10 minutes. Add pasta, ½ cup reserved cooking liquid, and ½ cup grated Parmesan. Cook, tossing often, until sauce coats pasta, about 3 minutes; season with salt and pepper.
Serve pasta drizzled with oil and topped with shaved Parmesan.
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