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While pasta is cooking, slice and sauté pancetta. Once cooked, use a slotted spoon to remove pancetta from pan and set aside on a plate covered with a paper towel.
In same pan, sauté onion until tender.
Add garlic, sauté for 30 seconds to one minute.
Add white wine to deglaze.
Once that cooks down a bit, add in sun-dried tomatoes and basil. Sauté long enough to warm up tomatoes.
By now pasta should be cooked and drained.
In separate sauce pot, on low-med melt the butter then add the flour while whisking.
Gradually whisk in milk and half & half, allowing the sauce to simmer and thicken.
Add the diced Asiago and diced Parmesan. Salt and pepper to taste. Once sauce has good consistency cut the heat.
Add pasta to the cheese sauce and mix well. Add ingredients from sauté pan.
Mix in spinach just enough to wilt.
Serve topped with shaved Parmesan, salt, and pepper.