Ramp Bucatini with Crispy Fried Egg

Ramp Bucatini with Crispy Fried Egg
Jump to Recipe

Ramps are something special. These petite wild onions are pungent, garlicky, umami bombs. They have a blink-or-you’ll-miss-it season, a lengthy development stage, and are mostly foraged. All of this makes the ramp a rarity in the produce aisle. Perhaps their limited availability is what makes the fervor around these seasonal treats so intense. But I think their versatility, and well-rounded flavor are the true keys to their popularity. They are a rare gem, so in today’s Ramp Bucatini, they are the sole focus. Gently enhanced with butter, olive oil, and a dash of white wine, the ramps carry this recipe. This is a ramp appreciation dish, so let’s dig in!

Removing the ramp greens from the bulbs on a cutting board.

Sometimes referred to as wild leeks, ramps are grown in woodland areas throughout eastern Canada and the eastern United States. They start cropping up in April and the season is usually over by June. They reach their full size by mid-to-late May. Ramps rely on chilly and wet spring weather to thrive, using a blanket of damp wet leaves as insulation through the winter. If conditions are too warm or too cold, ramps may never germinate. This is increasingly a problem as the climate continues to warm. 

Finely chopped ramp bulbs being pickled.

Ramps are largely foraged, so they are fairly expensive and supplies are limited. But if you happen to find yourself in a shady area with damp, loamy soil, look around. You may have stumbled upon a sea of ramps. When harvesting ramps, it’s important to exercise control. Ramps take a long time to develop, so over-harvesting in one area could deprive that spot of ramps for up to seven years. It’s also important to leave some ramp bulbs behind, so they can continue to propagate. 

Sautéed ramp bulbs and greens in a large skillet.

Once you’ve got your mitts on some ramps, it’s time to tackle this Ramp Bucatini. This dish features a nest of chewy bucatini dressed in a silky wine-poached ramp puree. The pasta is finished with a crispy fried egg and topped with finely chopped pickled ramp bulbs. That’s it! Beautifully clean and simple.

Pureed ramps and crushed red pepper flakes in a large skillet.

First, give the ramps a good rinse and peel any slimy outer layers off of the bulbs. Next, separate the greens from the bulbs and set them aside. Finely chop the bulbs. We’re going to pickle half of the bulbs and sauté the other half. Let’s set up the pickles first. In a bowl, whisk to combine water, white vinegar, sugar, and salt. Add half of the finely chopped ramp bulbs to the vinegar solution and set it aside to pickle while you prep everything else. 

Bucatini and the ramp puree in a large skillet.
Shredded Parmigiano Reggiano on top of the pasta in a large skillet.

Grab a skillet and add some butter. I used unsalted butter for this because that is what I reliably have in my fridge. But feel free to use salted butter. Once the butter has melted, pour in some olive oil, to prevent the butter from browning too much. Add the remaining half of the chopped ramp bulbs to the skillet. Add a sprinkle of salt and reduce the heat to low. Sauté until softened. Pour in some wine and simmer until reduced by half. Take the skillet off of the heat and add the ramp greens. Stir until they begin to wilt.

Ramp Bucatini with Crispy Fried Egg

Transfer the contents of the skillet to a food processor and blitz until very smooth. Return the purée into the skillet and add some crushed red pepper flakes. Keep the temperature low and add some cooked bucatini. Toss to coat. Add a little extra salt and some Parmigiano Reggiano and toss once again. 

Ramp Bucatini with Crispy Fried Egg

Pile the pasta onto plates and top each serving with a crispy fried egg and the ramp bulbs you pickled earlier. And that’s really it. It may seem bare bones but I promise you this dish does not need anything else.

And that’s everything you need to know about this Ramp Bucatini. Silky smooth, and deliciously simple, this pasta dish is the epitome of quiet elegance. 

Enjoy!

Ramp Bucatini with Crispy Fried Egg

Ramp Bucatini with Crispy Fried Egg

This silky Ramp Bucatini features tender pasta dressed in a creamy wine-poached ramp purée topped with a crispy fried egg and pickled ramps.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 2

Equipment

  • 1 Large skillet
  • 1 Large pot
  • 1 Food Processor

Ingredients
  

  • 150g (5oz) fresh ramps **
  • ¼ cup water
  • ¼ cup white vinegar
  • 2 tsp granulated sugar
  • ½ tsp salt
  • 250g (9oz) uncooked bucatini ***
  • 2 tbsp butter
  • 2 tbsp olive oil
  • ½ cup white wine dry
  • 1 tsp crushed red pepper flakes
  • ½ cup Parmigiano Reggiano shredded
  • 2 large eggs
  • Fresh ground pepper

Instructions
 

  • Remove the ramp greens from the bulbs. Finely chop the bulbs and coarsely chop the greens. Set both aside.
    150g (5oz) fresh ramps **
  • In a small bowl, whisk to combine the water, vinegar, sugar, and salt. Place half of the ramp bulbs in the vinegar solution. Set them aside to pickle.
    ¼ cup water, ¼ cup white vinegar, 2 tsp granulated sugar, ½ tsp salt
  • Fill a large pot with water and bring to a boil. Liberally salt the water and add the bucatini. Cook for 9-10 minutes or until tender. Drain and set aside.
    250g (9oz) uncooked bucatini ***
  • While the bucatini is cooking, melt the butter in a large skillet. Add the olive oil and the remaining ramp bulbs. Sprinkle with salt and reduce the heat to low. Sauté until the ramps are softened. Add the wine to the skillet and simmer until reduced by half.
    2 tbsp butter, 2 tbsp olive oil, ½ cup white wine
  • Take the skillet off of the heat and add the greens. Stir until they wilt. Transfer the contents of the skillet to a food processor and blitz until smooth.
  • Pour the purée back into the skillet and add the crushed red pepper flakes. Bring to a gentle simmer. Add the bucatini and a little more salt. Toss to coat. Add the Parmigiano Reggiano and toss once again.
    1 tsp crushed red pepper flakes, ½ cup Parmigiano Reggiano
  • Heat a little oil in a non-stick skillet and crack in two eggs. Sprinkle with salt and pepper. Cook until the whites are mostly set and the edges are crispy.
    2 large eggs
  • Transfer the pasta to plates and top each serving with a fried egg and the ramp bulbs you pickled earlier. Finish the dish with fresh ground pepper and serve immediately.
    Fresh ground pepper

Notes

** If you can’t find ramps or they are not in season try using leeks or scallions instead.
*** If you’re not a fan of bucatini or you can’t find it, feel free to substitute spaghetti. 
Keyword bucatini, fried eggs, ramps, white wine

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating