Step 1

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. (Although you can shred/grate the cheese while the onions cook.)

Step 2

Heat the olive oil over medium-high heat. Add the mushrooms and sauté for 3 minutes. Sprinkle with salt, this will further enhance their flavor. Add the pancetta and sauté for 3 to 4 more minutes. Remove and set aside.

Step 3

Turn the heat off. Add the wine to the same skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce.

Step 4

Add the butter and the sliced onions. Cook, stirring frequently, for 10 minutes.

Step 5

Reduce the heat to medium-low and continue to cook, stirring frequently, until caramelized, about 35 more minutes. Reduce heat slightly if the onions begin to cook too quickly. Add a splash more olive oil or wine to the skillet if additional moisture is needed.

Step 6

While the onions caramelize, begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)

Step 7

Add the garlic to the onions and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.

Step 8

Add the combined sauce mixture (from step in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer. Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.

Step 9

Reduce the heat of the sauce to low. Gradually sprinkle in the cheese, stirring continuously, until combined.

Step 10

Add the mushrooms and the pancetta and stir to combine. Add the cooked pasta gradually, until your desired sauce-to-pasta ratio is obtained. Serve!