This is an excerpt from our cookbook, “Rapturous Ramp Recipes – 30 Delicious Ramp Recipes You Can Eat Everyday for a Month (If You Dare!)”
Bacon and Ramp Pasta (Carbonara style)
- 6 ounces bacon, diced
- 1 bunch ramps, diced
- 1 tablespoon minced garlic
- 1 (12 ounce) jar Alfredo sauce
- 1 lb spaghetti or your favorite pasta
- 1/2 cup water
- 4 roma (plum) tomatoes – halved, seeded, and chopped
- Salt and freshly cracked black pepper
- Parmesan cheese (optional)
Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Remove the bacon to cool.
Cook the ramps in the bacon drippings until ramps are translucent and tender, 5 to 10 minutes. Dice the bacon while the ramps are cooking.
Add the garlic, salt, cracked pepper and diced bacon in with the ramps; cook and stir until fragrant, about 2 minutes.
Pour Alfredo sauce into the ramp-bacon mixture; rinse jar with the ½ cup of water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet.
Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.
Pour sauce over hot pasta, top with Parmesan cheese.