Capellini alla Fiesolana

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. capellini

• 4 slices of smoked bacon or pancetta, coarsely chopped

• 2 garlic cloves, minced

• 2 tbsp. tomato paste
  

• 1/4 cup vodka

• 1 cup heavy cream

• 1/4 cup Parmigiano Reggiano, finely grated

• 1 tbsp. Italian pasley, chopped

• Salt to taste

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Cook the chopped bacon in a large sauté pan over medium heat until fully cooked.

3. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

4. Stir in the tomato paste and salt to taste. Add vodka to deglaze.

5. Stir in the heavy cream.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add to the pan with the sauce and 1/4 cup of pasta water. Toss over medium heat.

8. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.

9. Plate and top with parsley and more grated Parmigiano.