Place a large pot of salted water to boil for the pasta.
Rinse the blueberries and cut into halves. Set aside.
In a large skillet over medium heat, saute the onion in the olive oil. When translucent, add the pancetta. Cook for a couple minutes until the pancetta begins to get crisp. Add the wine and allow to evaporate. Add the blueberries and when they soften, add the cream and a pinch of salt. Cook for a couple more minutes until slightly reduced.
Meanwhile, cook the pasta until al dente, drain it, retaining a bit of the cooking water. Add the pasta into the blueberry mix. Mix in the Parmigiano.
Serve immediately with a garnish of blueberries and a sprinkle of Parmigiano.