Franny’s Bucatini with Ramps

Serves 4

File 1739


  • 6 ounces young ramps, 1/8 to 1/4- inch thick, ends trimmed
  • 6 tablespoons unsalted butter
  • Kosher salt
  • ½ teaspoon chili flakes
  • 1 pound bucatini
  • ¼ cup finely grated Parmigiano-Reggiano
  • About 3 tablespoons finely grated pecorino Romano, plus more if desired


  1. Rinse the ramps under cold running water to remove any grit and dry them well on paper towels. Separate the leaves from the bulbs. Cut the dark green leaves into 3-inch pieces and leave the bulbs whole.
  2. In a very large skillet, melt the butter over high heat. Add the ramp bulbs and cook until golden, 2 to 3 minutes. Season with a large pinch of salt and the chili flakes. Add the ramp greens and toss until wilted, about 1 minute. Add 2 tablespoons water to the pan. Remove from the heat.
  3. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
  4. Toss the bucatini into the skillet with the ramps, along with the Parmigiano-Reggiano. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry.
  5. Divide the pasta among four individual serving plates or bowls and finish each with 2 teaspoons or more of pecorino Romano.

Reposted with permission from Edible Brooklyn.

Recipe excerpted from Franny’s Simple Seasonal Italian by Andrew Feinberg, Francine Stephens, and Melissa Clark (Artisan Books, 2013).