Ramp Carbonara
Ramp Carbonara
If it’s not May in Wisconsin, you may have trouble finding ramps for this recipe. If you want to enjoy this recipe in another season, substitute 2 bunches green onions or green garlic. If you make the substitution, you won’t get as much greens as you do with the ramps so you can also add a couple cups of spinach or chard if you like.
Serves 6
Takes 55 minutes
INGREDIENTS:
9-10 ounces sliced guanciale or jowl bacon
3 bunches ramps
1-1/2 teaspoon kosher salt, plus more to taste
2 ounces asiago, finely shredded
2 eggs, room temperature
2 egg yolks, room temperature
1 pound pasta (or RPs fresh pasta)
10 twists freshly ground black pepper
INSTRUCTIONS:
In a large heavy skillet, render guanciale over medium heat until crisped throughout, about 20 minutes. Remove the guanciale from the grease (there will likely be a lot of it) with a strainer and set aside. Reserve 1 tablespoon of the grease in the Dutch oven and discard the rest (or better yet, save for another use). Reduce heat to medium low.
Prepare your ramps by thinly slicing the bulbs and greens and keeping them in two separate piles. Add the bulbs to the reserve grease along with a 1/2 teaspoon of salt. Saute until slightly caramelized, about 7-8 minutes. Add the ramp greens and cook until wilted, about 2 minutes more.
Bring a big pot of salted water to a boil over high heat. Once boiling, add the noodles and cook according to package directions.
In a large bowl, combine cheese, eggs, egg yolks, and remaining teaspoon salt. Whisk until smooth. Add ramps along with any grease in the pan. Get this done quickly as you’ll need it ready to go as soon as you drain the noodles.
Place a colander in a small bowl. Drain noodles into colander so that some of the pasta water is reserved. Return noodles to pot you cooked them in but remove from heat (as in the heat should be turned off and the pot should be on a cold burner). Slowly add ramp mixture, constantly stirring with a spoon or tongs until the sauce turns glossy and the egg cooks gently, about 1-2 minutes. Add 1/2 cup reserved pasta water and continue tossing 1-2 minutes more. Add pepper and taste. Adjust seasonings to your liking. If you prefer a looser, saucier pasta, add a bit more pasta water (no more than a couple tablespoons at a time). Serve immediately.
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.