A versatile pasta dish that combines spring vegetables (ramps and peas) with crisp pancetta in a light, creamy sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4servings
Author: Emily Clifton - Nerds with Knives
Ingredients
1/2poundrampscleaned and cut into 1 inch pieces* (bulbs and leaves separated)
5ozpancetta or bacondiced
2clovesgarlicminced
1/4cupdry white wine
3/4cupheavy cream
1 1/4cupsfresh or frozen peasno need to thaw, if frozen but blanch, if fresh
Kosher salt and cracked black pepper
10ouncesdried linguine pasta
Shaved or grated Parmesan cheeseoptional
Instructions
Set a large pot of salted water on to boil. Cook linguine according to package directions until al dente; reserve 1 cup of the cooking liquid before draining pasta.
While pasta is cooking, make the sauce.In a large skillet over medium-high heat, cook the pancetta until crisp and lightly browned. With a slotted spoon, remove to a plate lined with a paper towel.
Remove excess fat from the pan if there is more than 2 tablespoons. Add ramp bulbs (if you have them) and sauté for 3-4 minutes until soft. Add garlic and cook 30 sec longer (careful not to burn the garlic). Add wine to skillet. Return to heat and cook for 1 minute. Add cream. Cook and stir occasionally for 6 to 8 minutes until sauce coats the back of a wooden spoon. Add peas and cook for 3 to 4 minutes or until peas are just tender. Season to taste with salt and pepper.
When pasta is done, add it to the pan along with 1/4- 1/2 cup reserved pasta water. Toss until pasta is fully coated. Add more pasta water a little at a time, if needed. Transfer to serving bowl and sprinkle with shaved Parmesan, if using.
Notes
*If you can’t find ramps, substitute 2 small leeks or spring onions, cleaned and thinly sliced, plus 1 clove garlic, minced