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Saute pancetta with about a tablespoon of olive oil over medium-high heat. Before the pancetta browns, add the minced shallots.
Add the garlic and combine. Add the basil and continue stirring another 30 seconds.
Pour in the vodka and mix until it evaporates.
Add the red pepper flakes
Add the tomatoes and cook on medium heat until thick.
Boil water for pasta (can be done same time as step 1)
Cook pasta in salted water per instructions. Reserve pasta water if draining pasta in strainer
Once thick, add the cream and simmer for a few minutes.
Drain and transfer the pasta to the sauce, mixing for a couple of minutes.
Add 1-2 tablespoons of cold butter and a little pasta water to control the sauce consistency.
Prepare burrata with olive oil, maldon sea salt and fresh cracked pepper
Serve immediately with parmesan, fresh parsley and burrata.