Springtime ramps meet with creamy pasta carbonara in this foraged take on this classic Italian dish.
%20via%20FoodforMyFamily.com)
Spring has been slow to start with the snow following us all the way into May this year. Only yesterday I commented that our current weather has more in common with March than the first weeks of summer, and the plants agree.
Crabapples bloom everywhere I turn, their white and pink blossoms holding the promise of sunshine. It was just two weeks ago I noticed the first bits of rhubarb sticking out from the dirt, and the strawberry plants have finally started to fill out to create their canopies for the bright red berries to grow beneath them.
Like everything in my yard, the ramps were slow to appear at the market as well. Ramps, morels, and the first asparagus, oh my. Market day was finally abundant with more than plants for the garden (though I will take those, too).
I decided I wouldn’t let our delayed start on the season stop me from sharing this dish with you. It is a play on pasta carbonara, woodsman style with a bit of steak in place of bacon and ramps in place of shallots, onions, or garlic. The pairing of beef and ramp seems fated, with the bit of earthiness the sweet caramelized bulbs add to the dish. Heartier than your traditional carbonara, it still manages a delicate air about it.
While we paired it with a lasagnette pasta from the market, a simple spaghetti or pasta of your choice will also work.
Notes on Ramps and Such:
- Ramp season is early spring, even if early spring doesn’t happen until May in your area. In lieu of ramps, whether due to summer approaching or the lack of availability in your area, try substituting spring onions or blanched and chopped wild garlic.
- Ramps are also known as wild leeks – err, sometimes wild garlic, too, which can get confusing if you don’t know what you’re looking for – (related to ramsons in the UK), and they have a garlic-like flavor about them. Both the tender bulb and green leaves are edible.
- Ramps are an oft-foraged food found growing along the deciduous forest floor. If you forage for ramps, be sure to only harvest 15% of what you find. Leave the majority of the pants in the ground for next year. In Quebec, ramps are a protected species, and in certain states like Rhode Island they are threatened because of poor harvesting practices. It’s important to preserve the plants so we can continue to enjoy them.
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.
I like how the steak comes after the ramps… can be vegetarian or you can add meat to give it some protein. Love love LOVE carbonara, so I’m all over this.
Mmm!! I love this recipe and those ramps looks perfect!! Plus any pasta is always good in my book!
great looking and loved that you used ramps!
This looks wonderful and comforting, Shaina!
You guys did get a lot of late snow out there! I love this…but I’d just eat the topping and none of the pasta.
This looks marvelous, love all the background on the ramps too!
Love Carbonara! This looks like a great dish!
Beautiful dish, yum! And, yes, this dreary weather here in MN needs to end. Soon!
Yes. Is there a way to order sunshine?
Oooooooo my gudness. Gorgeous.
I’ve never heard of ramps, but think I need to find some!
Shaina this looks amazing!! at 9am I want a big plate of carbonara!
Great way to enjoy some ramps!
Rampes. Ribeye. Sign me up.
I love carbonara! So good. Can’t wait to add in some ramps – one of the most delicious Spring time offerings at farmers markets!
That looks fantastic!
looks fantastic, my husband loves Carbonara I better put this on my to do list now!
This is one of those recipes where just reading the recipe and then seeing the pics makes my mouth water. Now I need to go get some Ribeye and Ramps. Thanks so much.
Shaina, this is like a scavenger hunt and a delicious meal all in one.
I will have to be on the lookout for ramps. They seem very interesting. I can’t wait to try this dish.
I love that spring time is here and along with it the spring vegetables. Pretty soon my local farmer’s market will start bringing in lots of delicious fruits and vegetables that will be so fresh it will be hard to wait until I get home to eat them.
Just the other day I saw someone out selling rhubarb and had to grab some. This is definitely my favorite time of year!
Such a gorgeous meal! I have never tried ramps but I’m sure I would love them.
I have yet to try ramps – wish I could find some wild ones around here. Love that lasagnette pasta – so pretty!
Looks delicious, thanks 🙂
I’ve never had ramps either, but this is a beautiful meal!
Alhirgt alright alright that’s exactly what I needed!