Saturday, April 17, 2021

Pasta alla Pancetta, 'shrooms, and Ramps


My  little ramp patch is putting forth so I harvested a very few leaves. I'd love to use the bulbs too--but then there'd be fewer ramps next year. When I find fresh ramps for sale, I buy them and eat a few and plant the rest--which is why I have a ramp patch in the first place. Someday someone may be able to harvest more freely here . . .


But not yet. I'd like to see them all crowded before I remove any. So just a few leaves went into last night's supper.


I sautéed diced pancetta with garlic to ramp up, as it were, the flavor of the ramps. Then some sliced mushrooms, a bit of butter, and the julienned ramp leaves, along with a grind or two of salt.


I used whole wheat spaghetti--which has come a very long way from the early cardboard-flavored versions, and stirred in the pancetta/mushroom/ramp mixture, along with a bit more butter and some grated parmesan. It was tasty, quick, and easy.  If you don't have ramps, just use more garlic.  A green salad on the side along with some red wine . . . yeah, boy!


 

7 comments:

Sharmishtha Basu said...

looks tasty. I will have to check the Indian name for ramp. Never heard this name before.

Sharmishtha Basu said...

captcha code for posting a comment is too much!

Barbara R. said...

Good sounding dinner! Never had ramps...what do they taste like?

Vicki Lane said...

Ramps are a kind of wild garlic--the bulb is very garlicky tasting.

Marcia said...

That does sound very good and a lot like pasta a la carbonara that I make. I use bacon and not pancetta. Daughter has ramps in her garden but doubt there up yet.

Vicki Lane said...

I was going to make pasta carbonara but it evolved into this because I had mushrooms that needed using up.

jennyfreckles said...

Mm, tasty.