Cook pasta according to package directions until just al dente, then drain and set aside.

Sauté pancetta over medium heat until just starting to crisp, then remove from pan.

Add butter to the pan and heat to brown. It will begin to froth and brown flecks will start appearing.

Immediately add onions and saute until just beginning to brown, then add garlic and saute a few minutes more.

Add flour and whisk until a roux starts to form.

Slowly whisk in milk, then red wine, and simmer to thicken.

Season with red pepper flakes, nutmeg, and salt.

Remove the pan from heat and stir in cheeses until completely melted.

Combine the pasta, pancetta, and cheese sauce. Add a little extra milk or water if the sauce needs to be thinned out.

Serve with a glass or two of the red wine and enjoy!