This recipe is an improvisation based on Pasta Carbonara. I was looking for a way to simply prepare the ramps so their flavor comes through.
Here’s the “How-to” with pictures.
Clean about 3 oz of ramps. If yours, have bulbs attached, trim just above the roots, leaving most of the bulb attached to the ramp. I harvested mine in the wild and left the bulbs in the ground to grow again.
Chop into half-inch pieces.
Grate one-half to three-quarters cup of Parmesan or Romano cheese. Break two eggs on top. Ours were very fresh and had a great yellow yoke.
Beat together the eggs and cheese and season with salt and pepper.
Chop the bacon into small pieces.
When the pasta is almost done, add the ramps to the bacon grease
and cook over medium heat until mostly wilted. Add the chopped bacon.
Drain the cooked pasta and add it to the skillet. Pour the egg and cheese mixture over and stir well to coat the pasta. The heat of the pasta will cook the egg and melt the cheese.
Serve with more grated Parmesan cheese.
The short version
Ramp Carbonara Print This
1/4 lb bacon
3 oz ramps
1/2 to 3/4 c grated Parmesan cheese
salt and pepper
Cook pasta in boiling water. Meanwhile, saute bacon in skillet over medium heat until crispy. Remove to a plate lined with paper towel. Chop bacon. Chop ramps. Grate cheese, and beat eggs into cheese. Season egg mixture with salt and pepper. When pasta is almost done, add ramps to bacon grease and saute over medium heat until almost totally wilted. Return bacon to skillet to warm. Drain pasta and add to skillet. Pour egg mixture over pasta and toss well to coat the pasta. Serve with more Parmesan cheese.