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“I believe I found this recipe in our Sunday paper. It is very quick and tastes great; but I do not want to look at it's nutritional analysis. We prefer to use diced mushrooms instead of the pancetta, both because of texture and we usually have them on hand.”

Ingredients Nutrition


  1. Start a pot of salted water boiling.
  2. In a 12" skillet, melt butter over medium heat; when it foams, add pancetta (or mushrooms) and saute for about 6 minutes. Raise the heat to medium-high; add vodka. Cook for 3 minutes, stirring regularly. Meanwhile, put pasta into the pot of boiling water.
  3. Add the marinara sauce and cream to the skillet. Simmer sauce gently, stirring occasionally; Add salt/pepper to taste. When pasta is just barely al dente, drain it and add it to the skillet.
  4. Gently stir pasta and sauce for a minute or two. Transfer to a hot bowl, and serve with the grated cheese.

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