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Place a large nonstick sauté pan over medium heat. Add the diced bacon and cook, stirring as needed, until all of the fat has rendered off the bacon. Drain out the grease, leaving about 1 tablespoon remaining in the pan with the bacon.
Add the vodka to the pan and cook it until it reduces by roughly half.
Stir in the marinara sauce then whisk in the heavy cream and reduce the heat to low. Simmer the sauce for 10 minutes. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Drain the pasta, toss it with the sauce and serve immediately.
Opt for your favorite store-bought marinara sauce (this is mine!) or whip up a 10-minute homemade version.
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