Vodka Nocchettina Rigata with Crispy Pancetta and Cherry Tomatoes
Ready to try a creamy, irresistible pasta dish? Vodka Nocchettina Rigata with Crispy Pancetta and Cherry Tomatoes combines the bold kick of vodka with the sweetness of cherry tomatoes and the savory crunch of pancetta. This simple yet flavorful recipe is perfect for impressing your friends. Follow these easy steps to whip up a guaranteed crowd-pleaser!
- 320 g (11 oz) Nocchettina Rigata
- 150 g (5 oz) pancetta or smoked bacon, diced (as guanciale may not be widely available)
- 200 g (7 oz) cherry tomatoes
- 1 1 small onion, finely chopped
- 100 ml (3.4 fl oz) vodka
- 200 ml (6.8 fl oz) heavy cream
- 50 g (1.8 oz) grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Cook the pasta: Boil the pasta in salted water until al dente. Reserve a bit of pasta water before draining.
Crisp the Pancetta: Heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta, leaving the rendered fat in the pan.
Fry the Onion: Add the chopped onion to the skillet and cook in the pancetta fat until translucent, about 5 minutes.
Cook the Cherry Tomatoes: Halve the cherry tomatoes and sauté them with the onion for 3-4 minutes until softened.
Deglaze with Vodka: Pour in the vodka, stirring to scrape up any browned bits. Cook for 2 minutes to let the alcohol evaporate.
Make the Creamy Sauce: Reduce the heat and stir in the heavy cream. Mix well, then add the crispy pancetta back to the skillet.
Combine Pasta and Sauce: Add the drained pasta to the skillet and toss with the sauce. Stir in the grated Parmesan, adding reserved pasta water if needed to achieve a creamy consistency. Season with salt and pepper to taste.
Serve: Plate the pasta immediately, garnishing with chopped parsley if desired.
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