Instructions

1. To make hot honey, in a small saucepan over low heat, stir together honey, chili flakes and vinegar. Cook, stirring occasionally, for 15 to 20 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. Transfer to an airtight container; honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
2. Bring a large pot of water to a boil. Cook spaghetti according to package directions, reserving 1 cup (250 ml) pasta cooking water. Drain and set pasta aside.
3. Meanwhile, in a medium bowl, whisk together egg yolks with ¾ cup (175 ml) Parmesan, pepper and salt until well combined. Set aside.
4. In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tbsp (30 ml) fat from skillet. Return half the pancetta to skillet along with peas and asparagus and cook over medium heat, stirring, until heated through, about 2 minutes. Add spinach and let wilt. Remove skillet from heat. Add pasta and ½ cup (125 ml) reserved cooking water. Toss everything together. If pasta has cooled, return to heat, tossing for another 1 to 2 minutes, until hot.
5. Working quickly, scrape egg yolk mixture into hot pasta. Toss until sauce is thickened, adding additional reserved pasta cooking water if needed to reach desired consistency. Divide between warm plates and sprinkle with remaining ¼ cup (60 ml) Parmesan and pancetta.