After this wonderful weekend (birthday and Mother’s Day, I am still on a pasta theme. Bear with me and here goes!
- 1 cup clover honey
- 1 tbsp. apple cider vinegar
- 2 – 3 drops of hot sauce
- 1/2 lb. spaghetti
- 6 egg yolks
- 1 cup grated Asiago cheese, divided
- pinch of salt and freshly ground pepper
- 1/2 cup pancetta, diced
- 1 cup frozen corn, thawed
- 12 spears asparagus, peeled and cut in 1 inch pieces
- 1 cup baby spinach, stems removed
Starting with the honey, in a saucepan over low heat, combine it with the apple cider vinegar and hot sauce and cook, stirring occasionally for about 20 minutes. Never cook it to a simmer stage.
Bring water in a large pot to a boil and add the spaghetti, cooking to al dente stage. Drain, leaving 1 cup of the water in the pot. Set the drained pasta aside.
In a small bowl, whisk together the egg yolks with 3/4 cup Asiago cheese, salt and pepper until really well combined. Set aside.
In a large skillet, cook the pancetta over medium heat, stirring until crisp (6-7 minutes) and transfer to a plate with paper towels. Leave 2 tbsp. of the fat in the pan and put back 1/2 of the pancetta adding the asparagus and corn. Cook this until it has all heated through. Add the spinach and cook until wilted.
Add the pasta and 1/2 cup of the reserved pasta water and toss it all together. If the pasta has cooled, reheat for another 2-3 minutes until hot.
Now, working very quickly, toss in the egg mixture to the hot pasta, stirring until the sauce has become thick. If you need a smoother consistency, add a touch more water.
Serve in warm pasta bowls and top with remaining cheese and pancetta. YUMMY!
Add some garlic toast, glass of wine and you will think you are in Italy if only on your deck.