CRISP: Heat a large pot, dutch oven, or sauce pan over medium heat. When hot, add pancetta and cook about 5 minutes or until crispy, stirring occasionally. Transfer crispy pancetta to a paper towel lined plate to drain. Chop further if needed. Reserve about 1 tablespoon of fat in the pot.

CARAMELIZE: Add shallots and red pepper flakes to pancetta fat and cook while stirring frequently until shallots are translucent and caramelized, about 5 minutes. Add in garlic and cook while stirring for about 1 more minute, until garlic is fragrant. Add in tomato paste and cook while stirring occasionally for 2 minutes, allowing the tomato paste to darken and caramelize.

DEGLAZE: Deglaze the pan with vodka, and stir to combine. Cook for 2-3 minutes allowing alcohol to burn off.

SIMMER: Add in diced tomatoes and balsamic vinegar and mix to combine. Reduce heat to low and simmer for about 10 minutes, stirring occasionally, then remove from heat.

BLEND:

PASTA: Now is a good time to boil your pasta to al dente.

FINISH: Return sauce back to the pot on low heat. Slowly stir in the heavy cream and mix to combine. Add pancetta and parmesan cheese and stir to combine. Simmer for about 10 minutes and remove from heat. Add salt and pepper to taste. Add cooked pasta to the sauce with a splash of pasta water and combine. Serve pasta with fresh basil and more parmesan cheese.