Hot Honey Pasta Spring Carbonara Recipe
Carbonara with the brakes off. Egg yolks and cream go silky against whatever spring vegetables you have, and a quarter cup of Mike's Hot Honey turns the whole thing sweet and warm at the back. Crispy prosciutto on top if you are showing off.
Ingredients
- 1 lb spaghetti
- Seasonal vegetable of choice (asparagus, peas, leeks)
- 4 egg yolks
- 1 1/2 cups heavy cream
- 1/4 cup Mike's Hot Honey
- 1 cup fresh grated parmesan, divided
- Salt and fresh cracked pepper to taste
- 8 slices prosciutto, torn (optional)
- Basil leaves
Featuring
Directions
-
Bring a pot of heavily salted water to a boil. Cut the asparagus into 2" pieces and blanch until bright green; blanch the peas briefly and shock both in ice water.
-
Saute the sliced leeks in a separate pan until soft. Have the egg yolks, cream, parmesan, and Mike's Hot Honey measured and at room temperature.
-
Boil the pasta until al dente, 8-10 minutes. Reserve 1 cup of pasta water, then drain.
-
Lower the heat to low, return the pasta to the pot, and immediately toss with the egg yolks, cream, Mike's Hot Honey, parmesan, and prepared vegetables.
-
Stir gently for 2 minutes until silky and fully coated, adding reserved pasta water a splash at a time if the sauce is too thick. Season with salt and pepper.
-
Divide into bowls and top with optional crispy torn prosciutto, extra parmesan, fresh basil, and a final drizzle of Mike's Hot Honey. Serve immediately.
