Spicy Vodka Pasta with Crispy Pancetta

1. In a large pan, melt 1 tbsp of butter and 1 tbsp of olive oil over low heat. Add your sliced onion, a pinch of salt, and a splash of water. Stir frequently, adding small splashes of water as needed to prevent burning. Cook for about 70min, until the onions are soft, tender, and pale golden. Set aside.
2. Bring a large pot of salted water to a boil. Cook your pasta until al dente, drain, and rinse with cold water immediately to stop the cooking process. Set aside.
3. Add the pancetta to a cold pan, then bring the heat to medium. Cook until golden and crispy, about 7-10 minutes. Remove from the pan and leave about 1 tbsp of the leftover fat. Let the pan cool off a bit.
4. In the same pan, over medium-low heat, add the prepared onions followed by Calabrian chili paste and oregano. Sauté for 2-3 minutes.
5. Grate in the garlic and stir. Cook for about 30 seconds.
6. Make a small space in the center of your pan, add the tomato paste, and let it cook undisturbed for 2-3 minutes. Then stir together and cook for another 1-2 minutes.
7. Pour in the vodka, stir, and let simmer for a few minutes until the alcohol cooks off.
8. Reduce heat to low and pour in the cream. Stir to combine, and season with salt to taste.
9. Add the remaining tbsp of butter, parmesan cheese, and a splash of pasta water. Stir until the sauce begins to look silky.
10. Add the freshly torn basil, pancetta (reserve some for garnish), and pasta. Stir gently until the pasta is fully coated.
11. Serve and top with extra parmesan, pancetta, and fresh basil. Enjoy!