Franny’s Bucatini with Ramps

in
Serves 4

File 1739

Ingredients:

  • 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

Procedure:

  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).