Spicy Vodka Sauce Pasta with Bacon and Burrata

Ingredients

• 10.5 lb bacon(227g)
• 21 shallot(30g)
• 35 clove garlic(15g)
• 43 tablespoon tomato paste(48g)
• 51 teaspoon Calabrian chili paste(6g)
• 61 oz vodka(28g)
• 71 cup heavy cream(240g)
• 82 tablespoon salted butter(28g)
• 90.5 cup parmesan cheese(50g)
• 101 teaspoon kosher salt(6g)
• 110.5 lb tubed pasta (Lumachine or similar)(227g)
• 122 ball burrata(250g)
• 131 tablespoon olive oil(13.5g)
• 140.5 teaspoon black pepper(1g)

Instructions

1. 1Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 2 cups of pasta water, then drain pasta and set aside.
2. 2In a large saucepan over medium heat, add diced bacon and cook until crispy. Remove bacon and set aside, leaving the bacon fat in the pan.
3. 3Add minced shallot and a pinch of kosher salt to the pan. Sauté for 2 minutes, then add minced garlic and cook for another 2 minutes until soft and fragrant.
4. 4Stir in Calabrian chili paste and tomato paste. Cook, stirring, until the tomato paste darkens slightly, about 5 minutes.
5. 5Pour in vodka and stir vigorously, scraping up any browned bits. Cook for 3 minutes until the alcohol has mostly evaporated.
6. 6Reduce heat to medium-low. Add heavy cream and stir until incorporated. Simmer for 3 minutes.
7. 7Add salted butter, half of the grated parmesan, and most of the crispy bacon (reserve some for garnish). Stir until melted and combined.
8. 8Add the cooked pasta to the sauce and toss to coat. Add 1/4 cup reserved pasta water and stir. If the sauce is too thick, add more pasta water, 2 tablespoons at a time, until silky and smooth.
9. 9Transfer pasta to serving bowls. Top with torn burrata, reserved bacon, a drizzle of olive oil, remaining parmesan, flaky salt, and black pepper.
10. 10Serve immediately and enjoy.