SHE HAS CRAVINGS

CREAMY HOT HONEY PASTA

Preparation time: 15 minutes
Cooking time: 30–35 minutes

This Creamy Hot Honey Pasta is the kind of pasta that makes you go “mmmm” at the very first bite (my husband can testify). It’s sweet, savoury, mildly spicy and oh so creamy, all at once. Everything melts into this glossy, ember-gold sauce that clings to every strand, and I have to say… it’s quite a banger.

INGREDIENTS (Serves 3-4 pax)

  • 250g pasta – I use tagliatelle
  • 75g butter
  • 1 tsp paprika
  • 2 tsp chilli flakes, or adjust according to your spice preference
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp minced garlic
  • 50ml honey – I use Capilano Honey
  • 200ml cooking cream
  • 125g freshly grated parmesan cheese
  • Salt, to taste
  • Reserved pasta water, as needed

HOW TO MAKE IT

  1. Cook the pasta in generously salted boiling water until al dente. Before draining, reserve some of the pasta water and set aside.
  2. Melt the butter in a large pan over medium-low heat. Add the paprika, chilli flakes, onion powder and garlic powder. Gently sauté for around 1–2 minutes to allow the seasonings to bloom in the butter. Keep the heat relatively low so they don’t burn.
  3. Add the minced garlic and sauté until fragrant.
  4. Drizzle in the honey and mix everything together. Let that liquid ember gold gently bubble for around 1–2 minutes.
  5. Pour in the cooking cream and stir until everything comes together into a smooth, creamy hot honey sauce. Stir in 1-2 ladle-full pasta water.
  6. Add the freshly grated parmesan and stir over low heat until completely melted into the sauce. Season with salt to taste.
  7. Add the cooked pasta and toss until every strand is coated. Add more reserved pasta water (if needed) a little at a time until the sauce reaches your desired consistency. I normally add around 2 scoops because I like my pasta properly saucy.
  8. Let everything gently bubble together over low heat for another minute or so, until the sauce has thickened slightly and coats the pasta beautifully. You still want it glossy and saucy, as the sauce will continue to thicken as it sits.
  9. Serve immediately while hot and saucy.

Watch the video HERE.

FREQUENTLY ASKED QUESTIONS

1. Is this pasta very spicy?

Not at all. I’d describe it as a gentle, warming heat rather than anything aggressively spicy. The honey and cream mellow out the chilli beautifully. If you’re sensitive to spice, start with 1 teaspoon of chilli flakes. If you love a little more heat, feel free to add more.

2. Does the pasta taste very sweet?

No. The honey gives the sauce a noticeable mellow sweetness, but the parmesan, butter and salt keep everything firmly in savoury territory. That sweet-salty-spicy balance is exactly what makes the sauce work so well.

3. I already have hot honey. Can I use that instead?

Yes! If you already have ready-made hot honey, use 50ml of that in place of the regular honey and omit the chilli flakes. Hot honey isn’t as commonly available here in Malaysia, which is why I make the heat separately using regular honey and chilli flakes, but either method works beautifully.

4. What kind of honey should I use?

I recommend using a good-quality pure honey since it’s one of the main flavours in the sauce. I personally use Capilano Honey. I find organic/raw honey overpowering sometimes so Capilano will always be my go-to.

5. Can I use another type of pasta?

Absolutely. I love tagliatelle because those wide ribbons hold onto all that creamy sauce beautifully, but fettuccine, linguine, spaghetti or even a short pasta such as fusilli/penne would work too.

6. Why do I need to bloom the spices first?

Gently cooking the paprika, chilli flakes, onion powder and garlic powder in butter helps release their flavours before you build the rest of the sauce. Just keep the heat low so the spices don’t burn.

7. Do I really need freshly grated parmesan?

I highly recommend it. Freshly grated parmesan melts much more smoothly into the cream and gives you a silkier sauce. Pre-grated parmesan can contain anti-caking agents that sometimes make creamy sauces slightly grainy.

8. Can I substitute the cooking cream?

Yes. Heavy cream or whipping cream will work too. If the cream you’re using is richer or thicker, you may simply need a little more pasta water to loosen the sauce.

9. How much pasta water should I add?

There isn’t one exact amount because it depends on how thick your sauce is and how saucy you like your pasta. Start with one scoop, toss everything together and add more as needed. I normally use around two scoops (of a small ladle) because I love mine saucy. Keep the sauce slightly looser than you think you need it because it will continue to thicken as it cools.

10. Can I make this ahead?

This one is definitely best served straight from the pan. Cream and parmesan sauces thicken considerably once they cool. If you’re reheating leftovers, add a small splash of water or cream and warm gently over low heat until the sauce loosens again.