- In a large pot of salted boiling water, cook the pasta al dente. Drain, oil lightly and set aside.
- In a small non-stick skillet, brown the pancetta until crispy. Drain on paper towels and set aside.
- In the same pot that was used to cook the pasta, melt the butter with the tomato paste. Add the flour, stir and cook for 1 minute. Add the milk and cream and bring to a boil. Season with salt and pepper. Stir in the cheese and melt, stirring with a whisk. Add the macaroni and simmer for 2 minutes over medium-low heat. Add the vodka, spices and three quarters of the pancetta. Adjust the seasoning. To serve, top with the remaining pancetta.