Sunday, April 24, 2016

Ramp Carbonara

We are eating ramps in everything while they are on season.  I made ramp carbonara a few days ago and it sure was good.
 The recipe:

  • 1 pound spaghetti
  • 1 cup chopped pancetta
  • 2 tablespoons olive oil
  • 1 pound ramps
  • 1/3 cup white wine
  • 1/2 cup grated parmesan
  • 1/4 cup grated pecornio romano
  • 1/2 medium sized lemon
  • 5 eggs 

 First, prep the ramps. Cut the root end off and separate the bulbs from the leaves. Slice the bulbs in half and then chop. For the leaves - stack 5 - 10 leaves on top of each other. Then slice them lengthwise into 1/4 inch ribbons. Repeat with the remaining leaves.

In a mixing bowl, mix together the eggs, parmesan cheese,
pecorino and salt and pepper.
Heat the olive oil in a large (big enough to easily handle a pound of cooked spaghetti) skillet over medium heat. Add the pancetta and cook until crisp. Add the white wine and cook until reduced by half.
 Remove the pancetta and add the ramp bulbs, cooking until soft, about 5 minutes.   Add the ramp leaves and cook until softly wilted.

  Cook your spaghetti 1 minute less than suggested for al dente. (Your pasta will continue to cook in the sauce).

  Drain the cooked pasta (reserving 1/4 cup pasta water) and add the spaghetti to the pan with pancetta and ramps. Toss the pasta in the sauce for 1 minute, allowing each piece to get coated with the sauce. The pan should still be at medium heat.

Pour the egg/cheese mixture into the hot pasta, using a wooden spoon to quickly distribute the mixture. Remove from heat and continue stirring for 1 - 2 minutes until the sauce has thickened and the eggs are cooked. If the sauce is too thick add a bit of the pasta water. Squeeze the lemon over the sauce and season with salt and pepper if it needs more.

 Ramps rule!