Bacon and Spicy Vodka Sauce Pasta

In a large skillet over medium heat, cook the chopped bacon until crispy.

Remove the crispy bacon from the skillet and set aside, leaving the rendered bacon fat in the pan.

Add the finely chopped shallot and a pinch of salt to the bacon fat. Sauté until softened, about 2-3 minutes.

Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the Calabrian chili paste and tomato paste. Cook, stirring constantly, until the paste darkens in color and becomes fragrant, about 2 minutes.

Deglaze the pan with vodka, scraping up any browned bits from the bottom.

Pour in the heavy cream, stir to combine, and bring to a simmer. Let it cook until the sauce thickens and changes to a deep orange color.

Stir in the salted butter, grated Parmigiano-Reggiano, and half of the reserved crispy bacon.

Add the cooked al dente pasta to the skillet along with the reserved pasta water. Stir vigorously to coat the pasta in the silky sauce.

To serve, tear the burrata ball into pieces and place over the pasta. Top with the remaining crispy bacon, a drizzle of olive oil, and a sprinkle of flaky sea salt and freshly ground black pepper.