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.
- 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
- Preheat your grill or get a cast iron skillet very hot.
- Clean the ramps and season with olive oil and salt.
- Place on a hot grill or skillet and allow to heavily char.
- Finely mince the ramps.
- 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.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- 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.
- 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.
- Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- 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.
- Serve immediately, dressing it with a bit of additional grated pecorino and pepper.