Wash the orange under cold water. Using a zester or vegetable peeler, remove the outer peel. Slice into thin strips and set aside. Remove the white inner peel and separate into segment. Cut the segments into small pieces.
Bring a large pot of salted water to a boil.
In a large skillet over medium heat, melt the butter and add the onion. Sauté until translucent. Add the orange segments and allow to reduce slightly. Add the white wine and cook for a few minutes. Add the cream and salt to taste. Cook for about 10 minutes until slightly reduced.
Cook the pasta until al dente (about 2 minutes less than package instructions). Drain and add to the skillet with the sauce. Mix in the Parmigiano.
Garnish with reserved orange peels and a sprinkle of Parmigiano, to taste.