Ingredients
Equipment
Method
- 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.