Ramp Carbonara
It's an entire meal in one dish.
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.
Share
- ✉
-
Author Notes: This dish combines the earthy character of spring ramps and the unctuous elegance of a good carbonara. I slice the ramp leaves into long, thin ribbons so that when the pasta is twirled on a plate, the ramp leaves intertwine with the pasta. One pound is a lot of ramps - but its meant to be the star of the dish. I diverged from the traditional carbonara with a big squeeze of lemon at the end, to brighten up this beautiful spring dish. This dish is all about timing your pasta and sauce to be done together. You can cook the pancetta and ramp bulbs and hold these off the heat while you wait for your pasta to be almost done. - meganvt01
Food52 Review: WHO: meganvt01 is an attorney in Annapolis who loves to cook with local seafood and produce whenever possible.
WHAT: A pasta that's over-the-top in all the right ways: meaty pancetta, creamy eggs, and delicate ramps get equal billing.
HOW: It's a classic carbonara preparation -- beat the eggs with cheese and pepper, crisp the pancetta, then toss them together with pasta -- but with the very welcome addition of lightly sauteed ramp bulbs and leaves.
WHY WE LOVE IT: Aside from the ramps this is a pantry meal, but your guests will never notice that when you serve them this showstopper! - A&M
Serves 6
- 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 (I used large - if you use extra large - 4 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, whisk together eggs, parm, and pecorino. Season with plenty of freshly ground black 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 (or a little less crisp if you prefer softer). Add your white wine and cook until reduced by half.
- Remove the pancetta and add the ramp bulbs, cooking until soft, about 5 minutes. At this point - if your pasta isn't quiet ready - remove from heat. About 2 minutes before your pasta is done, add the ramp leaves and cook until softly wilted.
- While you are cooking the pancetta and ramps, get well salted water boiling in a large stock pot. Cook your spaghetti 1 minute less than suggested for al dente. (Your pasta will continue to cook in the sauce). Mine cooked for 11 minutes.
- Drain your 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. (At this point, if your sauce is too thick, you can loosen it with some of the pasta water). Squeeze your lemon over the sauce and season with salt and pepper (if necessary).
- Your Best Spring Alliums Contest Winner!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 year ago FunkyLady
I made this tonight for a couple friends and it came out great. I added kale in step 4 for added veggies - worked perfectly. Thank you for this keeper!
about 1 year ago lapadia
Belated congrats on your win! Sorta reminds me of a dish my grandmother made with dandelions...
about 1 year ago healthierkitchen
I made this recently and it was delicious. I did cut the eggs back to three extra large, which was plenty rich for us. I think there are a couple of missing instructions though. I removed the pancetta in step 4 but wasn't sure where you intended it to go back in. I put it back in in step 6, but if Id wanted to leave it crisper I might have added it back in after the eggs/cheese. also, if you deglaze with the pancetta in the pan, it definitely won't stay crisp, so I guess if you want it crisp, or some of it at least, it has to be removed before the wine goes in?
about 1 year ago meganvt01
Sorry for the lack of clarity - step 6 is where you add the pancetta back in - it isn't explicit - just implied. The slideshow is pretty helpful to show the steps.
about 1 year ago Consultant who cooks
I've never had ramps before, but I tried the recipe for dinner last night - delicious! I love the brightness the ramps bring to the carbonara. When ramp season is over, I'll switch to scallions and a little bit of garlic, and I might try a version with anchovies instead of pancetta as well. Great recipe.
about 1 year ago dymnyno
This definitely sounds delicious and a keeper. But, why call it "carbonara"? Isn't that why black pepper is added to classic carbonara. It is part of the lore of the recipe.
about 1 year ago meganvt01
Sorry - black pepper is in step 2 - I inadvertently left it out of the ingredients list.
about 1 year ago dymnyno
Perfect...I just read the list of ingredients and couldn't figure out why you called it carbonara...now it makes sense.
about 1 year ago Waverly
Congratulations! This looks delicious. Carbonara is great comfort food. Before discovering Food 52 a few years ago, I had never seen or heard of a ramp! I am West of the Mississippi and apparently cannot belong to "the ramp club". While I feel a little left out, maybe some nice Spring onions will work.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congratulations on the win, meganvt01!
about 1 year ago DianneD
From somewhere in the inner recesses of the Rocky Mountain West, I tried this tonight with leeks and spinach and 2 cloves of garlic as the ramp substitute. Having lived here most of my life, I have never tasted a ramp and only hope to if I am in a civilized place sometime that equates the season Spring with moisture (do ramps exists west of the Mississippi?). The husband loved it and said it was "just what I needed today," that being after he simulated climbing the Alp d' Huez on his indoor cycle trainer because he could not go outside because it is threatening snow.
about 1 year ago jocelyng
I just bought ramps today in Berkeley, CA, but I don't know where they were grown.
about 1 year ago sexyLAMBCHOPx
congrats!
about 1 year ago TasteFood
Congratulations on your win! I look forward to making this.
about 1 year ago wssmom
So thrilled for you!
about 1 year ago Bevi
Congrats! This is a must-have!
about 1 year ago inpatskitchen
Congratulations Megan! A truly great recipe!!!
about 1 year ago EmilyC
Congrats Megan on your well-deserved win!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations Megan, delicious pasta dish and a well deserved win!
about 1 year ago gingerroot
Congratulations, meganvt01!! I'm thrilled for you and if I ever find ramps on this little island (still searching for them) I'll toast you by making your gorgeous dish.
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations! This is such a great recipe!
about 1 year ago ChefJune
Congrats on the win meganvt01! When I first saw your recipe, I said "why didn't I think of that!" We've had it a few times since you posted it and it's a keeper!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Warm congratulations!
about 1 year ago cookinginvictoria
Congratulations on the win, meganvt01! I really like so many of your recipes, but this one in particular looks amazing. Ramps plus carbonara -- this is my idea of a perfect meal. Love, love this recipe.
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Congratulations, meganvt01! Truly, an outstanding recipe. I am simply thrilled for you. Enjoy this beautiful day! ;o)
about 1 year ago Ms. T
This sounds fantastic! Congrats on a great recipe.
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats Megan! This looks incredibly delicious - any excuse to make carbonara, right?!
about 1 year ago Bridgette Garner
Congrats Meg! I love a good carbonara!
about 1 year ago aroberts
Can't wait to make this for arty party!
about 1 year ago TheWimpyVegetarian
This looks wonderful!! Love it!
about 1 year ago EmilyC
This looks so, so good. Congrats on being a finalist -- very happy for you!
about 1 year ago healthierkitchen
Delicious!! This might be dinner tomorrow night!
about 1 year ago Midge
Congrats meganvt01! If I could get my hands on some ramps, this would be the first thing I'd make. Sounds SO good.
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations Megan, such a wonderful dish a well deserved finalist spot!
about 1 year ago TasteFood
Congratulations on being a finalist! I am a sucker for carbonara.
about 1 year ago meganvt01
Thank you, thank you all! I am sooo excited to be a finalist. The cooks at Food52 inspire me on a regular basis and it is a huge honor to be recognized among such outstanding cooks!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
You had me at "carbonara." Congratulations on being a finalist.
about 1 year ago gingerroot
Congratulations, meganvt01! I had a feeling your dish would be a finalist!
about 1 year ago Meatballs&Milkshakes
I love this recipe! I have probably my last batch of ramps of the season (because I'm off on vacation next week!) in my fridge right now and wondering what to do with them tomorrow....will have to try this! Congratulations!
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations! This sounds delicious.
about 1 year ago gingerroot
I am still hoping my WF brings in some ramps (they have said that they are coming in twice this week…but nothing yet) so I can try this gorgeous dish.
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
This is so beautiful, I love how you cut ribbons from the ramps to twirl with the pasta. So amazing!
about 1 year ago La452
This is beautiful - I wish we got ramps down here!
about 1 year ago wssmom
LOVE ramps and pasta together! This is one I MUST try soon!