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.

It doesn't get simpler than this: salt, milk, lard, flour. Oh, and scallions.

Stir together the dry ingredients. (You're already halfway done.)

Chop the scallions thinly -- just the greens, please!

It helps to have a friend pour in the warmed milk and water while you stir.

The dough should come together smoothly -- no stickiness.

We'll have no half-hours of kneading here.

It doesn't take much for it all to come together. Then let the balls of dough takes a little rest.

Five minutes later, we're ready to roll!

It helps to generously flour your counter and even your rolling pin -- don't forget to make a few quarter-turns as you knead so the dough rolls out into a perfect circle.

Here's where that lard comes in. We're using local lard that Amanda received from FOOD52er sdebrango!

Now roll it up tight, but don't pull too hard on the dough.

Forming a nautilus...these swirls will become the flaky layers of the final pancake.

It looks like a tiny snail! And now we do it all over again with the other half of the dough.

After a short rest, we rolled the spiral of dough til it was flat again. Now for the scallion part of a scallion pancake.

Roll it up again to embed those scallions inside.

It's hard to be patient, but you'll be rewarded with a relaxed dough that's easy to work with if you let it rest between rolling.

Last time! Think of how good these pancakes will be after such an arm workout.

Into the pan it goes! Make sure the oil is quite hot.

And flip -- those splotches of brown are exactly what you're after.

Cut into eighths and share (or not).