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Bring a large pot of salted water to a rolling boil. Add the 8 ounces of pasta and cook according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the 1/2 chopped yellow onion and 1 chopped jalapeño. Season with 1 teaspoon of salt and 1 teaspoon of pepper.

Sauté the onions and jalapeños, stirring occasionally, until they are softened, about 3-5 minutes.

(Optional) Deglaze the pan with 2 tablespoons of white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 1 minute.

Add the 3 minced garlic cloves to the pan and cook for 30 seconds until fragrant, being careful not to burn the garlic.

Stir in the 1 tablespoon of tomato paste and cook for 1 minute, allowing it to deepen in color.

Reduce the heat to low. Pour in the 1/4 cup of hot honey and stir until well combined with the other ingredients.

Add the 3/4 cup of heavy cream to the pan and stir to incorporate. Season the sauce with 1/2 teaspoon of paprika, and additional salt and pepper to taste.

Stir in the 3 ounces of shredded Parmigiano Reggiano until the cheese has melted and the sauce is smooth.

Add the 2 tablespoons of reserved pasta water to the sauce and mix well to achieve a creamy consistency.

Add the cooked pasta directly from the pot or colander into the pan with the hot honey alfredo sauce. Toss thoroughly until all the pasta is evenly coated.

Serve immediately and enjoy your Hot Honey Alfredo!


Bring a large pot of salted water to a rolling boil. Add the 8 ounces of pasta and cook according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the 1/2 chopped yellow onion and 1 chopped jalapeño. Season with 1 teaspoon of salt and 1 teaspoon of pepper.

Sauté the onions and jalapeños, stirring occasionally, until they are softened, about 3-5 minutes.

(Optional) Deglaze the pan with 2 tablespoons of white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 1 minute.

Add the 3 minced garlic cloves to the pan and cook for 30 seconds until fragrant, being careful not to burn the garlic.

Stir in the 1 tablespoon of tomato paste and cook for 1 minute, allowing it to deepen in color.

Reduce the heat to low. Pour in the 1/4 cup of hot honey and stir until well combined with the other ingredients.

Add the 3/4 cup of heavy cream to the pan and stir to incorporate. Season the sauce with 1/2 teaspoon of paprika, and additional salt and pepper to taste.

Stir in the 3 ounces of shredded Parmigiano Reggiano until the cheese has melted and the sauce is smooth.

Add the 2 tablespoons of reserved pasta water to the sauce and mix well to achieve a creamy consistency.

Add the cooked pasta directly from the pot or colander into the pan with the hot honey alfredo sauce. Toss thoroughly until all the pasta is evenly coated.

Serve immediately and enjoy your Hot Honey Alfredo!
