Heat butter and vegetable oil in a large pot over medium heat
Add diced pancetta and cook until crispy
Add sliced onions and cook until caramelized
Add minced garlic cloves and cook until fragrant
Deglaze the pot with white wine
Add salt, thyme, and fresh rosemary
Pour in beef broth and bring to a simmer
Add pasta and cook until al dente
Stir in heavy cream
Remove from heat and fold in parmigiano reggiano and gruyère cheese
Serve hot
