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Author Notes: This is a dish I created to celebrate the annual arrival of ramps to the Greenmarket. I typically eat it for an early lunch on the first Saturday of the season. - queenie_nyc - queenie_nyc
Food52 Review: I tested queenie_nyc's Fresh Fettucine with Bacon, Ramps, and an Egg, and it was really delicious. I made it for Sunday brunch, and my husband was a bit wary of eating ramps that early in the day, but he polished off his entire bowl. The maple bacon is a nice touch, adding a little bit of sweetness to the dish, and the creaminess that the parmesan and egg provide really soften the edges of the pungent ramps. It was a very successful dish, even more than I suspected it would be. Simply delicious! - lastnightsdinner
- The Editors
- 2 slices thick-cut, maple-cured bacon cut crosswise into 3/4 inch pieces
- 1/2 bunch of ramps, cleaned and chopped into one-inch lengths (about 1 cup)
- 1/4 pound fresh fettucine, cooked to al dente and drained (save 1/4 cup of the pasta cooking water)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 egg
- Kosher salt
- Freshly ground black pepper
- Set a medium skillet over high heat; heat until hot. Turn heat down to medium high and add the bacon to the pan. Cook slowly, rendering the fat until the bacon is just crispy. Remove the bacon pieces with a slotted spoon and set aside to cool.
- Add the ramps to the pain and saute them in the bacon fat, cooking until the white parts begin to brown. Season (lightly) with salt and pepper, and return the bacon to the pan. Add the fettucine and stir with tongs to combine the sauce with the pasta, adding a little pasta water if things need moisture. Turn off the heat.
- In a small skillet, heat the olive oil over medium heat. Once it's hot, crack the egg into the pan and fry until the edges just begin to turn crispy. Mound the pasta on a plate or in a bowl, top with the fried egg and Parmesan cheese, season to taste, and eat!
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