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1
First, prep the ramps. Cut the root end off and separate the bulbs from the leaves. Slice the bulbs in half and then chop. For the leaves - stack 5 - 10 leaves on top of each other. Then slice them lengthwise into 1/4 inch ribbons. Repeat with the remaining leaves.
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2
In a mixing bowl, whisk together eggs, parm, and pecorino. Season with plenty of freshly ground black pepper.
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3
Heat the olive oil in a large (big enough to easily handle a pound of cooked spaghetti) skillet over medium heat. Add the pancetta and cook until crisp (or a little less crisp if you prefer softer). Add your white wine and cook until reduced by half.
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4
Remove the pancetta and add the ramp bulbs, cooking until soft, about 5 minutes. At this point - if your pasta isn't quiet ready - remove from heat. About 2 minutes before your pasta is done, add the ramp leaves and cook until softly wilted.
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5
While you are cooking the pancetta and ramps, get well salted water boiling in a large stock pot. Cook your spaghetti 1 minute less than suggested for al dente. (Your pasta will continue to cook in the sauce). Mine cooked for 11 minutes.
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6
Drain your cooked pasta (reserving 1/4 cup pasta water) and add the spaghetti to the pan with pancetta and ramps. Toss the pasta in the sauce for 1 minute, allowing each piece to get coated with the sauce. The pan should still be at medium heat.
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7
Pour the egg/cheese mixture into the hot pasta, using a wooden spoon to quickly distribute the mixture. Remove from heat and continue stirring for 1 - 2 minutes until the sauce has thickened and the eggs are cooked. (At this point, if your sauce is too thick, you can loosen it with some of the pasta water). Squeeze your lemon over the sauce and season with salt and pepper (if necessary).
