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!
This carbonara style pasta highlights Springs ramps or wild leeks.
- 1/2 pound pasta (gluten free for gluten free)
- 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
- Start cooking the pasta as directed on the package.
- Cook the bacon in a pan and set aside reserving a tablespoon of the bacon grease in the pan.
- Add the white parts of the ramps to the pan and saute for a minute.
- Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
- Drain the cooked pasta reserving some of the water.
- 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.
- Serve garnished with grated parmigiano reggiano.