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Vodka Sauce Carbonara

Homemade vodka sauce carbonara on cooked pasta topped with parmesan, fresh parsley and red pepper flakes
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely diced
  • 4 ounces pancetta, finely diced
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon red pepper flakes, plus more for serving (optional)
  • 3 teaspoons kosher salt
  • ½ cup vodka
  • ¾ cup heavy cream
  • ¾ pound short-cut pasta, such as rigatoni or penne
  • 4 large egg yolks, room temperature
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • Fresh parsley, for serving (optional)

Method

  1. Heat olive oil in a large saucepan over medium heat. Once the oil is glistening, add the onion and pancetta and cook, stirring occasionally, until onion is softened and pancetta is crispy, about 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes more.

  2. Stir in the tomatoes, tomato paste, red pepper flakes (if using), 1 teaspoon of the salt, and vodka. Bring the sauce to a simmer and cook until thickened, about 20 minutes. Slowly stir in the heavy cream.

  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain.

  4. In a medium bowl, beat the egg yolks until smooth. Add the Parmesan and whisk to combine. Slowly pour in 1/4 cup of the reserved pasta water, whisking constantly.

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

  6. Stir pasta into sauce adding remaining pasta cooking water a little at a time as needed.

  7. Divide between bowls and sprinkle with Parmesan before serving. Top with red pepper flakes and fresh parsley if using.