The Ramps Are Back Spaghetti

Ramps season, a short 4-6 week window in early Spring. What a delight it was to discover this phenomenon as a New York resident. This light pasta dish highlights the sweet garlicky-ness of ramps, and the Pecorino breadcrumbs add a savoury zap to balance the dish beautifully. A perfect bowl of spaghetti for date night. 

Go ahead and make extra of these bread crumbs and throw them on eggs, in a salad for some crunch, or of course in other pasta dishes!

Serves Two Lovers

What’s in it

6 ounces spaghetti (half a standard packet)

½ cup of breadcrumbs

½ cup of Pecorino Romano, grated plus extra for serving

1 bunch of $5 ramps from the Farmers Market, white parts finely chopped, leaves left whole

2 garlic cloves, thinly sliced

½ teaspoon red pepper flakes

2 tablespoons lemon zest (from one lemon)

EVOO

Sea Salt

Pepper

What you do with it

Bring a pot of water to boil, add salt and then cook the pasta to al dente.

Meanwhile, in a separate large pan, on low heat lightly toast the bread crumbs. Once golden, add the Pecorino and season to taste. Set aside.

Add EVOO to the pan, and lightly fry the white parts of the ramps for 2 to 3 minutes, until they start to sweat. Add the garlic and continue stirring and frying for another 2 minutes.

If we’ve got the timing right, your pasta should be cooked to al dente. Use tongs to splash the spaghetti directly into the pan, along with ½ cup of the pasta water. Stir the spaghetti in, until the water has reduced (1 to 2 minutes).

Turn the heat off, and add the green parts of the ramps, the red pepper, lemon zest and breadcrumbs. Stir it all together and serve immediately in two bowls at a candle-lit table. Sprinkle extra Pecorino on top, and enjoy.