Ricotta Pasta Alla Vodka

1. Cook the Bacon

In a large, high-sided skillet, heat the olive oil over medium heat. Add the coarsely chopped thick-cut bacon and cook until browned and crispy, about 5 minutes. Retain three tablespoons of the bacon fat in the skillet.

2. Sauté Spices and Onion

Lower the heat and add red-pepper flakes, oregano, and whole crushed garlic cloves to the pan. Then add the finely chopped yellow onion, a pinch of kosher salt, and freshly ground black pepper. Cook until the onion is translucent, about 5 minutes.

3. Add Tomato Paste and Vodka

Stir in the tomato paste and cook for about 3 minutes. Add the vodka to deglaze the pan and turn off the heat immediately after.

4. Cook the Pasta

In a large pot of boiling salted water, cook the pasta according to package instructions but stop 2 minutes early. Drain, reserving a cup of the pasta water.

5. Combine Sauce and Pasta

Turn the heat back up under the sauce, reduce for 2 minutes, then pour in the heavy cream and simmer. Add the pasta to the skillet along with the grated Pecorino Romano cheese, stirring vigorously and adding pasta water if needed.

6. Finish and Serve

Remove the whole garlic cloves from the skillet, check the seasoning, and adjust with salt and pepper. Serve the pasta with dollops of whole-milk ricotta and a sprinkle of finely chopped flat-leaf parsley.