Recipes Mains:

Spaghetti With Ramps, Lemon, and Pecorino

Spaghetti With Ramps, Lemon, and Pecorino

“The most deceptively simple preparation that boasts one of the most explosive yet delicate flavors I know.”

What’s a ramp? Well, I’ll tell you… they’re an allium, basically a wild onion, and they are delicious. They are only around for three to four weeks this season—so right now!—and they are my most treasured springtime gems. In other words, they are truly not to be missed. I can distinctly recall the first time I savored spaghetti with ramps at Franny’s Brooklyn (RIP). To say I fell deeply in love would be an understatement! The most deceptively simple preparation that boasts one of the most explosive yet delicate flavors I know. AND, only 5 ingredients—ramps, butter, spaghetti, water, pecorino. AND, you use the entire ramp—bulb & leaf. Ramps can be found at your local farmers’ market, so get ‘em while you can!

Spaghetti With Ramps, Lemon, and Pecorino
Spaghetti With Ramps, Lemon, and Pecorino

Read on to make my never-before-released Spaghetti With Ramps, Lemon & Pecorino recipe (originally developed for Cook Beautiful). I promise you will whip this one up and want it again, and again (and again!). 

Spaghetti With Ramps, Lemon, and Pecorino
Spaghetti With Ramps, Lemon, and Pecorino

Spaghetti With Ramps, Lemon, and Pecorino

Serves 6

_

Ingredients

1 pound spaghetti

5 tablespoons unsalted butter

8 ounces ramps, roots trimmed off

¼ teaspoon Aleppo pepper

1 lemon, zested and juiced

½ cup finely grated pecorino cheese, plus more for serving

Fresh cracked black pepper

Method

Bring a large pot of heavily salted water to a boil over medium heat. Add spaghetti and cook until al dente according to package directions. Reserve ¾ cup of the pasta water and set aside.

Melt 5 tablespoons of butter in a large skillet over medium heat. Add the ramps, Aleppo pepper, a large pinch of salt, and black pepper, and sauté over medium-high heat until the ramps are wilty—about 2 minutes.

Once the ramps are wilted, add the lemon juice and ¼ cup of pasta water to the pan. Using tongs, transfer the spaghetti to the pan with the ramps.

Turn the stove to medium heat. Add the pecorino and the remaining ½ cup of pasta water and toss until the ramps are evenly distributed throughout and the pasta water and cheese have created a slightly creamy sauce.

Adjust salt and pepper to taste and serve, top with lemon zest and more grated pecorino.

Share this Swoon   –  

Newsletter

Subscribe to our newsletter

Get exclusive access to recipes, promotions, videos, and original content.
We'll never share your information.