Spring Carbonara with Hot Honey
Spring Carbonara with Hot Honey is a tender, creamy and very bright take on the classic. Spaghetti is coated in a silky sauce of egg yolks, cream, parmesan and spicy honey. Seasonal vegetables add freshness and colour, prosciutto brings a salty, meaty accent, and basil makes the whole thing more fragrant. The spicy honey works especially well here: it balances the saltiness of the cheese and the ham, adds a soft sweetness and leaves a gentle piquant warmth after every bite. A great dish for a quick dinner, a spring lunch, or a date night at home when you want something impressive without complicated technique.
Preparation
- 1
Prepare the vegetables. Choose one seasonal vegetable or mix several. Cut asparagus into 5 cm pieces and blanch for 2–3 minutes, until bright green. Blanch peas for 1–2 minutes. Slice leek into thin rings and fry gently until soft. After blanching, plunge the asparagus or peas into cold water to keep their colour and texture.
- 2
Cook the pasta. Bring a large pot of water to the boil and salt it well. Add the spaghetti and cook to al dente, about 8–10 minutes. Before draining, save about 1 cup of the pasta water.
- 3
Make the sauce. In a bowl, combine the egg yolks, cream, spicy honey and about half of the grated parmesan. Add some black pepper and stir until smooth. The yolks should be at room temperature — they are far less likely to curdle.
- 4
Return the pasta to the pot. Drain the spaghetti and return it to the warm pot. Set it over the lowest heat, or take it off the hob entirely if the pot is still very hot.
- 5
Add the sauce. Quickly pour in the yolk, cream, honey and parmesan mixture. Keep tossing the pasta with tongs for about 1–2 minutes, so the sauce coats the spaghetti evenly and turns creamy. Do not overheat it or the yolks will scramble.
- 6
Add the vegetables. Add the prepared asparagus, peas, leek or a mix, and fold them in gently. If the sauce seems too thick, loosen it with pasta water, 1–2 tablespoons at a time.
- 7
Season. Add salt and freshly ground black pepper to taste. Remember the parmesan and prosciutto are already salty, so add salt gradually.
- 8
Serve. Divide the pasta between plates, twirling the spaghetti with tongs. Top with the torn prosciutto, the rest of the parmesan and fresh basil leaves. Finish with a thin drizzle of spicy honey.
Chef's tips
- —Get everything ready first: carbonara comes together fast, so all the ingredients should be within reach.
- —Do not add the sauce over high heat — too hot and the yolks scramble. Take the yolks out of the fridge in advance so they are at room temperature.
- —Save the pasta water: it is what makes the sauce silky.
- —Use freshly grated parmesan — it melts better and tastes richer.
- —Want crispy prosciutto? Fry it in a dry pan for 1–2 minutes before serving. Want more freshness? Add lemon zest. More heat? Chilli flakes or a little more honey.
- —Do not overcook the vegetables: they should stay bright and slightly crisp. And serve at once — carbonara is at its best freshly made.
