Ramps are the much anticipated sign of a shift in produce from the hearty winter veg to the light and vegetal produce of spring. These intense leafy roots taste like a combo of wild onions and garlic. Extremely sharp and intense, the flavor is balanced out with a good char on the grill and add a great fresh component for a lighter carbonara. 

Ingredients

• Salt
• 2  large eggs and 2 large yolks, room temperature
• 1  ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
• 1  ounce (about 1/3 packed cup) grated Parmesan
• Coarsely ground black pepper
• 1  tablespoon olive oil
• 3 ½  ounces of slab guanciale, pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
• 1  box of thick spaghetti
• 1 bunch of ramps
• Zest of 1 lemon 

Directions

1. Preheat your grill or get a cast iron skillet very hot.
2. Clean the ramps and season with olive oil and salt.
3. Place on a hot grill or skillet and allow to heavily char.
4. Finely mince the ramps.
5. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
6. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
7. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
8. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed.
9. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
10. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, ramps, lemon zest, and adding some reserved pasta water if needed for creaminess.
11. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.