Scissor Cut Vodka Pasta

Easy homemade pasta, creamy spicy vodka sauce, crispy pancetta, and toasted breadcrumbs come together to make the easiest, most delicious pasta!

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

Pasta:

90gplain flour

4egg yolks

Pinch salt

Sauce:

1onion, diced

2garlic cloves, finely sliced

3 tbsptomato puree

200mlvodka

250mldouble cream

1 tspchilli flakes

50gsmoked pancetta, diced

Salt, to taste

50gunsalted butter

To serve:

50gpanko breadcrumbs

2 tbspolive oil

Chives, finely chopped

The easiest way to make homemade pasta - simply make your dough, let it rest, then snip straight into the boiling water!

Method

Start by making a well in your flour. Add the egg yolks and salt, then slowly start whisking from the middle. Once a shaggy dough forms, start kneading until the dough is smooth - if it's too dry, add a splash of water, if it's too wet, add a tbsp of flour at a time.

Wrap in cling film, then pop into the fridge for an hour.

Meanwhile, start on the sauce. Crisp up the pancetta in a pan. Once crispy, remove with a slotted spoon.

Add in the onion and garlic, sauté until soft. Add the pancetta back in, then chilli flakes and tomato paste. Saute for a few minutes, then deglaze with the vodka.

Once all the vodka has cooked off (you'll be able to tell from how it smells), add the cream. Season with salt. Let this cook for a few minutes until thickened and becomes slightly darker.

In a separate pan, toast the breadcrumbs in olive oil. Once golden brown, remove from the pan.

Get a pot of water boiling. The dough should have relaxed and hydrated, so it'll be super soft. Snip off small sections of the dough directly into the boiling water. Once they float to the top, remove - save some of the pasta water.

Add the cooked pasta to the sauce, loosening with a splash of pasta water if necessary. Toss until it's well coated..

Plate up, top with toasted breadcrumbs and chives. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.