Scissor Cut Vodka Pasta

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!