Yes, I was one of those varsity students that reserved 80 ml of our punch vodka to cook this delicious creamy bacon vodka pasta recipe. The vodka is a must. It highlights the subtle sweetness of the dish and gives it spicy undertones.
Step 1: Fry the bacon
Fry the bacon (or pancetta) in a large sauté pan over medium-low heat until slightly browned and crispy, about 15 minutes. Set aside when done. Do not discard the bacon fat.
Step 2: Prepare the sauce
While the bacon is frying, heat the olive oil and butter in a large saucepan over medium heat. Add onion, carrot, and chili. Season lightly with salt. Cook, stirring frequently, for about 10 minutes until onion is soft, but not browned.
Add the garlic and cook for another 2 minutes. Stir in the tomato paste and cook until a thick paste forms, about 2 minutes. Add the can of tomatoes and cook for another 10 minutes.
Stir in cream. Transfer sauce to a blender (make sure to scrape out every bit into the blender), and blend until smooth. Return the blended sauce back into the saucepan.
Step 3: Cook the pasta and conclude sauce
In a large pot, cook the pasta in generously salted water. Stop cooking the pasta just before it is al dente. Reserve 500 ml (2 cups) pasta water and set aside. Drain pasta in a colander. About 3 minutes before you transfer the pasta to sauce, add vodka to the sauce and bring to a simmer over medium-low heat. Add bacon and stir to incorporate.
Transfer pasta to the sauce and 125 ml (½ cup) of pasta water. Over high heat, cook pasta until al dente, about 3 to 4 minutes. Stir constantly. If sauce thickens too much before pasta is al dente, add more of the remaining pasta water little by little as needed.
Step 4: Final touches
Remove the pasta from heat and add cheese. Mix until well incorporated. Taste for seasoning and add more salt if needed. If you prefer it boozier, add a tablespoon or 2 more vodka. Don’t add too much, it will ruin your dinner.
Dish up into warm bowls and top with more parmesan cheese and chopped parsley. Serve immediately.
