Pasta Carbonara with Ramps
When ramps are in season I head to the farmer's market. This is, hands down, my favorite way to eat ramps and my favorite way to make pasta carbonara.
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Cooking tools:
- Pepper mill
- Grater
- Stove
- Stockpot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Tongs
- Wooden spoon
- Plate
- Serving bowl
- Spoon
Ingredients
- 1 lb dry spaghetti
- 2 tbsp extra-virgin olive oil
- 4 oz pancetta or slab bacon, cubed or sliced into small strips
- 1 bunch ramps (8-12 stalks)
- 2 large eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
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