1. Add guanciale to a cold pan and cook on medium heat until the fat has rendered and become crispy.
2. Add chili oil and saute shallots and garlic for 2-3 minutes until fragrant.
3. Add tomato paste and cook it out for 5-7 minutes to get rid of the tinny taste. Once the tomato paste turns to a dark red color, pour in vodka. Cook out the alcohol for a minute or so until all of the alcohol is burned off.
4. Add heavy cream and simmer on low for 20 minutes making sure to stir often to prevent burning.
5. Boil pasta in salted boiling water for about 7-8 minutes until just before al dente.
6. On medium low heat, combine pasta with the sauce pouring in half a cup of pasta water at a time.
7. Grate 1/2 cup parmesan, add cold butter, and toss adding in more pasta water if necessary.
8. Once the sauce starts to cling to the outside of the pasta, add torn basil, season to taste with salt and pepper, and give it a mix.
9. Plate it up with more chili oil and grated Parmesan on top.
