We agree with Merrill that the bowl of eggs is beautiful. You don't need much else: ramps, pancetta, pasta, Pecorino Romano, and lemon juice.

The ramps are front and center in this dish -- allium lovers, rejoice.

Separate the shoots into bulbs and leaves (we'll be cooking them separately).

Merrill first roughly slices the white ramps bulbs...

Then finishes with a medium chop.

Prepping the ramp greens reminded us of slicing basil -- in both, you start by layering 5-10 leaves.

Instead of rolling the leaves into a cigar, though, here we just slice them into quarter-inch ribbons.

Merrill gets cracking on the eggs.

A quick whisk to break up the yolks, and we're on to the next step.

Grated Parmesan and Romano work their funky, salty magic on the carbonara. Don't skimp on these!

And what would carbonara be without black pepper?

Now it's time to brown the diced pancetta. meganvt01 has us start them out in a little bit of olive oil.

Once crispy and browned, we added the wine to bubble and reduce.

Fish out that pancetta and save it for later -- it'll be back.

It's the ramps' turn now. We'll let these saute for a few minutes.

Meanwhile, the water's boiling! This is definitely one of those dishes you take from start to finish in the time it takes to boil pasta.

A pound of spaghetti bubbles away.

Recognize these guys? The ramps have softened and caramelized, and they smell amazing.

Now it's time for these leaves to get a quick wilting -- meal's almost ready.

Add back that pancetta, as well. Wouldn't want to forget it!

If you're feeling sneaky, you could even serve this as a side dish and call it a day. (Don't worry, we won't be doing that.)

In goes the pasta, ready for a quick tossing job with those tongs.

Before the pasta cools down, add in the egg-and-cheese mixture -- it'll emulsify with the pasta water on the hot spaghetti into a creamy sauce.

Carbonara, vegetables included.

It's an entire meal in one dish.

The ingredients are simple enough: crusty baguette, mint, pea shoots, ricotta, lemon, and ramps.

Start off by slicing the baguette -- cutting diagonally ensures a larger surface to spread with ricotta!

Like a carbo-loaded jigsaw puzzle.

Line up the slices on a baking sheet in preparation for toasting.

Each baguette raft gets brushed with olive oil -- toast gone luxe.

Merrill takes only a moment to julienne mint into shreds. Looks like plastic Easter grass!

You'll want a good kick of lemon zest for the ricotta spread.

Mincing those ramps -- this recipe uses only the bulbs. Remember to save the leaves for another use!

We pulled the bread out of the oven JUST in the nick of time -- these were almost ready to burn.

It all starts with some good ricotta. You can make your own, if you like.

With the addition of olive oil and black pepper, it's already looking good.

A&M briefly discussed how to stir the mixture before pulling out the mini-whisk to get the job done.

Now it's getting good: minced ramp bulbs hide under mint and lemon zest to complete the flavor trifecta.

Give it all a quick stir, and it's time for assembly.

Trying not to eat it with a spoon, slather the delicious mix onto your toasts.

A sprig of fresh-tasting pea shoot and we're done!

Put these in the cocktail party rotation.