Carbonara Style Pasta with Sautéed Ramps

16 ounces pasta
1 large bunch ramps (16-20 bulbs with greens)
3 tablespoons olive oil
1 8-ounce ribeye (optional)
3 eggs
3/4 cup grated Parmesan cheese
*1 cup reserved pasta water
salt and pepper

Boil the pasta according to the package directions. While the pasta is boiling, prepare the steak, ramps, and sauce ingredients.

Clean the ramps and separate them bulbs from greens. Julienne the greens, but leave the bulbs in one piece. Set aside.

Heat the olive oil in a large skillet. Add the steak and sear on both sides until rare. Remove the steak and add the ramp bulbs to the pan. Ten the steak with foil, and allow to rest for 5 minutes. Cook the ramp bulbs 3-4 minutes before turning, allowing the white portion to start to caramelize and turn a golden brown. Continue to cook another 2-3 minutes.

After it has rested, thinly slice the steak. Add the steak slices and the julienned ramp greens to the bulbs and cook, stirring occasionally, for 2-3 minutes.

In a medium bowl, whisk the eggs. Add the Parmesan cheese and whisk together. Using a ladle or a heatproof mug, reserve 1 cup of pasta water before draining the pasta. Stir 1/2 cup of the hot pasta water into the egg and cheese slowly, whisking while pouring.

Return the pasta to the pan and slowly pour the egg and cheese mixture over the pasta, stirring while pouring, to create a creamy sauce. Add in the ramps and steak, and stir in additional pasta water until desired consistency is reached. Serve immediately.


Makes 4-6 servings.