In a large pot of boiling salted water cook pasta al dente. While the water is boiling chop your pancetta and rosemary leaves.
While the pasta is cooking, in a medium frying pan add the olive oil, pancetta and rosemary, cook 2-3 minutes until golden (stirring occasionally). Add the vodka and cook on medium high heat about 2 minutes or until stops smoking.
While the pancetta is cooking, in a large bowl whisk together the mascarpone, parmesan cheese and 2 tablespoons of pasta water.
Add the well drained (never rinse) pasta and hot pancetta mixture, toss gently and serve immediately with a sprinkle of freshly grated parmesan cheese. Enjoy!