Pancetta Cream Sauce

• 1/4 pound pancetta, cut into 1/4-inch dice
• 1/4 cup vodka
• 2 cups heavy cream
• 1 tablespoon veal demiglace
• Kosher salt
• Freshly ground pepper

1. In a medium saucepan, cook the pancetta over moderate heat, stirring occasionally, until golden but not crisp, 3 to 5 minutes.
2. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
3. Pour off the fat in the saucepan, reserving 2 tablespoons.
4. Carefully add the vodka to the saucepan.
5. Cook over moderate heat, scraping up any browned bits, until reduced to a glaze, 1 to 2 minutes.
6. Add the cream, pancetta and the reserved 2 tablespoons of fat and bring to a boil.
7. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 1 1/4 cups, about 10 minutes.
8. Stir in the demiglace and season the sauce with salt and pepper; serve warm.

pancetta, vodka, heavy cream, veal demiglace, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/pancetta-cream-sauce (may not work)