Vodka Sauce Carbonara

Method

1. 01

   Heat olive oil in a large saucepan over medium heat. Add onion and pancetta, cook until onion is soft and pancetta is crispy --- about 5 minutes. Add garlic and cook 1--2 minutes more.

2. 02

   Stir in crushed tomatoes, tomato paste, red pepper flakes, 1 teaspoon salt, and vodka. Bring to a simmer and cook until thickened --- about 20 minutes. Slowly stir in heavy cream.

3. 03

   Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.

4. 04

   Beat egg yolks until smooth, add Parmesan and whisk to combine. Slowly pour in ¼ cup reserved pasta water, whisking constantly.

5. 05

   Very slowly add the egg mixture to the tomato sauce, stirring constantly until fully incorporated --- 2--3 minutes.

6. 06

   Stir pasta into sauce, adding remaining pasta water as needed.

7. 07

   Divide between bowls, top with Parmesan, red pepper flakes, and parsley.