We are eating ramps in everything while they are on season. I made ramp carbonara a few days ago and it sure was good. |
- 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. |
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!
Comments
Have a great day!
Christer.