Heat a large skillet over medium heat and add the diced pancetta. Cook for 5–7 minutes, stirring occasionally, until the pancetta becomes crispy and releases its flavorful fat. Remove a small portion for garnish if desired.

Add the olive oil, onion, and garlic to the skillet with the pancetta. Cook for 3–4 minutes until the onion softens and becomes translucent. Stir in the red pepper flakes and cook for another 30 seconds until fragrant.

Carefully pour the vodka into the skillet and stir well to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes so the alcohol can cook off while leaving behind its flavor-enhancing qualities.

Pour in the crushed tomatoes and stir until fully combined. Reduce the heat to medium-low and simmer the sauce for 10–12 minutes, allowing the flavors to develop and the sauce to thicken slightly.

Stir in the heavy cream, Parmesan cheese, salt, and black pepper until the sauce becomes smooth and creamy. Let it cook gently for another 3–4 minutes, stirring occasionally until fully blended.

Add the cooked pasta directly to the sauce and toss until every piece is evenly coated. Garnish with fresh basil, extra Parmesan cheese, and the reserved crispy pancetta before serving immediately.