Add pasta to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.

Add bacon to a sauce pan over medium heat and sautee until crisp. Place cooked bacon in a small bowl and leave the grease in the pan.

Add shallots and cook down for 2 minutes before adding garlic. Cook down for another 2 minutes, stirring often, until the garlic and shallot are soft and fragrant but not browned.

Next, add the Calabrian chili paste and the tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.

Now add the vodka and stir to deglaze.

Turn the heat to medium-low and add heavy cream and stir. Let it simmer then stir in the butter, parmesan, and bacon (leaving a lil off to the side for garnish)

Add in the al dente pasta and toss it with the sauce. Then add ¼ a cup of pasta water and stir. If it’s silky and smooth, you’re good to go - if it’s still a lil thick, add 2 tablespoon of pasta water at a time until silky.

Top with burrata and bacon and flaky salt and enjoy.