In a large pot with plenty of salted boiling water, add the pasta and cook following pack instructions, until al dente. Reserve 1 cup of pasta water before draining the pasta.

Meanwhile, heat a large skillet on medium heat and cook the pancetta until super crispy. Remove and set aside. Wipe the skillet clean and add the olive oil. Add the onion and garlic and cook for around 2 minutes, until softened and translucent but not browned. Add the tomato paste and cook for 2 minutes, stirring continuously, until it slightly darkens. Pour in the cream and stir until completely combined. Add the chilli flakes, salt, pepper and vodka. Reduce the heat and simmer gently for 3 minutes, stirring regularly. Stir in the grated Parmesan until melted and smooth.

Add the drained pasta to the sauce together with around ½ cup of the reserved pasta water. Mix until the pasta is evenly coated. Add a little more pasta water if needed to loosen the sauce. Serve immediately, topped with extra grated Parmesan and the crispy pancetta.