Ramp Carbonara

Ramp Carbonara

I have really been enjoying the ramps, aka wild leeks, this spring and and up next is this ramp pasta done carbonara style. Carbonara is a simple pasta that traditionally consists of bacon, eggs, pecorino romano and pepper. The basic idea behind the carbanara pasta is that you cook the bacon in a pan, add the noodles and then pour the noodles into the egg and cheese mixture where the egg is 'cooked' and the cheese melts. Of course there are a lot of variations of this recipe and I often like to add seasonal ingredients like asparagus or zucchini and this time I added some wild leeks. I sauted the bottom white part of the ramps in the bacon grease and I mixed in the sliced green parts then I assembled the pasta at the end. I have to say that this is a truly amazing way to enjoy some of springs bounty!

Ramp Carbonara

This carbonara style pasta highlights Springs ramps or wild leeks.


Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 1/2 pound pasta
  • 4 slices bacon, cut into 1/2 inch slices
  • 1 bunch ramps (aka wild leeks), cleaned and the white parts chopped and the green parts sliced thinly
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
  • pepper to taste
Directions
  1. Start cooking the pasta as directed on the package.
  2. Cook the bacon in a pan and set aside reserving a tablespoon of the bacon grease in the pan.
  3. Add the white parts of the ramps to the pan and saute for a minute.
  4. Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
  5. Drain the cooked pasta reserving some of the water.
  6. Mix the pasta and the white and green parts of the ramps into the egg mixture adding pasta water as needed and season with pepper to taste.
  7. Serve garnished with grated parmigiano reggiano.

Similar Recipes:
Pasta alla Carbonara
Asparagus Carbonara
Fiddlehead Carbonara
Shrimp Carbonara
Wild Leek and Double Smoked Bacon Tart
Roasted Brussels Sprout Carbonara

18 comments:

One of Ottawa's Real Foodies said...

Being a bit of a ramp enthusiast, I was happy to be reading about your Ramp Carbonara! That is one very delicious looking dish. Where did you get your ramps? Are they hard to find in Toronto?

Kevin said...

One of Ottawa's Real Foodies: I can usually find them at the farmers markets but regular grocery store never get them in.

Claire M. said...

Carbonara is my favorite pasta dish :)

Claire M.

Rosa's Yummy Yums said...

Beautriful and so palatable!

Cheers,

Rosa

Foodycat said...

What a great dish! If only I could get the ramps.

I put a link to your fantastic jalapeno popper dip on my blog, hope you don't mind.

Inside a British Mum's Kitchen said...

A wonderful pasta recipe is always a gift, so thank you for this. I adore leeks but never heard of ramps!
Mary

Joanne said...

What a fun way to use ramps! I've made your zucchini carbonara before and it was to die for, so I can only imagine how good this is!

Kelly said...

I have yet to spy ramps at my farmers' market. I definitely need to keep my eyes out as I love how you've combined them with one of my favorite pasta dishes.

warmvanillasugar said...

Mmm crazy good looking!

Gloria said...

Love carbonara look delicious Kevin! gloria

~Bee said...

Mmm I love carbonara, I never get too fancy with it though. This looks lovely :)

Claudia said...

Inspired - I love adding greens to carbonara.

One-Butt-Kitchen said...

It looks heavenly. And I do love me some Carbonara! :)

NOS Canisters said...

You have a wonderful site with lots of useful data in it. I will indeed recommend this site to my friends as well.
I really enjoy reading in your blog.

Saee Koranne-Khandekar said...

That looks simple and delicious--perfect for the summer!

Dylana Suarez said...

This looks so delicious!

xoxo,

colormenana.blogspot.com

Jenn@slim-shoppin said...

I'm so glad you've highlighted recipes using ramps. I got some last year from the farmers market and I had really no idea how to use them. Thanks Kevin!

Bitchy Bartender said...

Why is this tagged "vegetarian"? lol

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