Spaghetti carbonara, but better. Spaghetti gets folded with a silky sauce of parm, pecorino-Romano, pancetta, sautéed wild ramps, fresh chives, and egg.
Keywords:: carbonara, chives, pancetta, pasta, ramps, spaghetti, spring
3eggs: 2 yolks and one whole egg
1/4cupfreshly-grated pecorino-Romano cheese
1/4cupfreshly-grated Parmigiano-Reggiano cheese
1tablespoongood olive oil
2tablespoonsminced chives, plus more to garnish
12ounces(about 3/4 box) spaghetti or other pasta
salt and freshly-cracked black pepper
Rinse the ramps and pat them dry. Roughly chop the leaves into large pieces, then thinly slice the red stems and the white bulbs, discarding the root tips. Set aside.
Bring a large pot of salted water to a boil, and add the pasta.
While the water is heating, in a large mixing bowl, combine the two cheeses, minced chives, egg yolks, egg, and big pinch of kosher salt and fresh pepper. Whisk it together with a fork until well combined.
In a large sautée pan, cook the pancetta over medium-low heat, stirring frequently, until the fat starts to render. (The pasta may be cooking by now.) Add the ramp stems and bulbs and continue to cook for two to three minutes more, until the pancetta is cooked through and just browned, and the ramp bulbs are translucent. Add the ramp leaves and sautée for one minute more, until they are wilted and cooked through. Remove from heat but keep very warm. (You may have to turn the burner back on and reheat it just before the spaghetti is added.)
Cook the spaghetti until just under al dente. Remove from heat. Do not drain. Using a set of tongs, drag the spaghetti into the bacon/ramp pan, bringing a little pasta water with it. Add a few big spoonfuls of pasta water to the pan. Cook the spaghetti with the pancetta and ramps, stirring frequently with the tongs, until the water is absorbed, and the spaghetti is al dente and coated with the bacon and ramps.
Optional: whisk a tablespoon of hot pasta water into the egg mixture to temper it.
Now transfer the spaghetti, pancetta, and ramps into the mixing bowl with the egg, cheese, and chives. Stir vigorously for a minute or two, until it all comes together in a silky pasta dish and the sauce evenly coats the spaghetti. Taste for seasoning.
Serve hot, garnished with a little extra cheese, pepper, and fresh chives.
A recipe from Unpeeled. Copyright 2020. All rights reserved.