In a large skillet or Dutch oven, brown the pancetta or bacon over medium-high heat.
Add in the onion and sauté until softened (about 8 minutes).
Add in the garlic and cook until fragrant (about 1 minute).
Pour in the vodka and stir to scrape the browned bits off the bottom of the pan.
Turn the heat to medium-low and add in the crushed tomatoes, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
Remove the lid and simmer another 5 minutes.
Meanwhile, cook the pasta in a pot of heavily salted water until al dente (about 8 minutes).
Drain and rinse with cold water.
Slowly pour the cream into the tomato sauce, stirring to combine. Simmer another 5 minutes.
Add the cooked pasta to the tomato sauce, stir, and cook another minute.
Gently stir in the basil. Serve with Parmesan cheese.