Heat EVOO in a Dutch oven or deep skillet. Add pancetta, guanciale or bacon, and crisp at edges, 2-3 minutes. Add onions, garlic, bay, chili and thyme; cook to tender. Add tomato paste, stir 1 minute then add flour and stir a minute more. Add vodka then stock, tomatoes and basil. Break up tomatoes and simmer. Add cream and cook 30 minutes at a gentle bubble.
Cook pasta to al dente in salted boiling water; reserve 1/2 cup starchy liquid. Drain pasta, toss with sauce and starchy water. Remove from heat, toss with a handful of cheese and serve.