Spring Carbonara

Cook the pasta in a large pot of salted boiling water for 8−10 minutes, until al dente. While the pasta is cooking, prepare your seasonal vegetable (blanch and shock asparagus and peas or saute leeks). Drain the pasta and return it to the pot, place over low heat.

Quickly add the egg yolks, cream, Mike’s Hot Honey, parmesan, seasonal vegetable, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta. Be careful not to scramble the eggs.

Divide the pasta between 4 serving plates and top with the prosciutto. Sprinkle with extra parmesan and basil to serve.