Ramp Tagliatelle

1. 1

   Heat the oil in a deep heavy skillet (preferably cast-iron) over medium-high heat until it shimmers. Cook the white and pink parts of the ramps with 3/4 teaspoon salt and the pepper, stirring occasionally, until they are golden, about 5 minutes. Add the cream and the ramp greens and boil until the sauce is slightly thickened, 2 to 3 minutes. Remove the skillet from the heat and stir in the Parmesan.

2. 2

   In a large pot of heavily salted boiling water, cook the pasta until it is al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta.

3. 3

   Add the pasta to the sauce in the skillet, along with 1/4 cup of the cooking water, tossing to coat. Thin the sauce with more cooking water, if you prefer a looser sauce. Serve immediately, with additional cheese for sprinkling.

* Per serving · 4 servings · Values may vary.

No additional tips available.