Ramp Tagliatelle
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Heat the oil in a deep heavy skillet (preferably cast-iron) over medium-high heat until it shimmers
2
Cook the white and pink parts of the ramps with 3/4 teaspoon salt and the pepper, stirring occasionally, until they are golden, about 5 minutes
3
Add the cream and the ramp greens and boil until the sauce is slightly thickened, 2 to 3 minutes
4
Remove the skillet from the heat and stir in the Parmesan
5
In a large pot of heavily salted boiling water, cook the pasta until it is al dente
6
Reserve 1 cup of the pasta-cooking water, then drain the pasta
7
Add the pasta to the sauce in the skillet, along with 1/4 cup of the cooking water, tossing to coat
8
Thin the sauce with more cooking water, if you prefer a looser sauce
9
Serve immediately, with additional cheese for sprinkling
10
Heat the oil in a deep heavy skillet (preferably cast-iron) over medium-high heat until it shimmers
11
Cook the white and pink parts of the ramps with 3/4 teaspoon salt and the pepper, stirring occasionally, until they are golden, about 5 minutes
12
Add the cream and the ramp greens and boil until the sauce is slightly thickened, 2 to 3 minutes
13
Remove the skillet from the heat and stir in the Parmesan
14
In a large pot of heavily salted boiling water, cook the pasta until it is al dente
15
Reserve 1 cup of the pasta-cooking water, then drain the pasta
16
Add the pasta to the sauce in the skillet, along with 1/4 cup of the cooking water, tossing to coat
17
Thin the sauce with more cooking water, if you prefer a looser sauce
18
Serve immediately, with additional cheese for sprinkling