Add 5L water to a large pot and put it on the stove to boil while you make your penne alla vodka sauce.

Now, cut the pancetta into small strips and be sure to keep some fat on every piece. The fat will render when you cook it and add that extra flavour to the sauce and make it more crispy.

Put the fry pan on the stove on low heat and add 4 tblsp of extra virgin olive oil (EVOO) to the pan and toss in the chopped onion.

Add the pancetta and cook it for apporox 5-10 minutes or until the onions start to turn golden and the pancetta is nice and crispy.

While the pancetta and onions are cooking, pour the peeled tomatoes into a large mixing bowl and add a sprinkle of salt and pepper before gently crushing them by hand (or using a masher utensil) Don't be too rough!

Back to the pancetta and onions - pour the vodka in the pan, and cook it together for about 2-3 minutes.

Add the peeled tomato we crushed earlier into the pan with the pancetta, vodka, and onions. Mix the penne alla vodka sauce slowly using a wooden spoon and cook at a medium-low heat for at least 15-20 minutes.

Break the basil leaves using your hands and toss them into the pan. The sauce should start to slowly thicken.

Add a small amount of cream into the pan until the sauce turns pink.

Now, cook the pasta, letting it boil for the time indicated on your packet instructions. Once it is almost ready, scoop up some pasta water using a mug and put it aside.

Once ready, strain the pasta and add it to the sauce which should be on a medium-low heat while gently mixing it.

Add half a mug of the pasta water into it and mix everything together until every penne is immersed in the penne alla vodka creamy sauce.

Lastly, add pecorino on the top (as always, as much or little as you like!) and toss it again.

E ora si mangia, Vincenzo’s Plate….Enjoy!