Nothing is more enjoyable than Mario Batali’s Spaghetti with Ramps and Pecorino!
SPAGHETTI WITH RAMPS AND PECORINO
1 pound spaghetti
5 tablespoons olive oil (divided)
1 cup stale rustic bread
8 ounces fresh ramps (trimmed, finely chopped)
1 fresno chili (thinly sliced)
1-2 tablespoons red chili flakes
1/2 cup pecorino romano (plus additional to garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 350ºF.
Bring the 6 quarts of water to a boil and season with salt. Add the spaghetti to the pot and cook until al dente, according to package directions.
Meanwhile, in the bowl of a food processor fitted with a blade attachment, add bread and pulse until roughly chopped. Remove breadcrumbs to a sheet pan and spread evenly. Bake in the oven until golden brown and toasted, about 8-10 minutes.
Heat a nonstick saute pan with 2 tablespoons of olive oil over medium heat. Add the ramp greens (tops) and breadcrumbs and cook until greens are tender and breadcrumbs are deeply golden.
Heat olive oil in a large saute pan over medium-high heat. Add the fresno chili and allow to cook for 1 minute. Add the ramps bottoms and cook until almost tender, about 5 minutes. Season with salt and chili flakes.
Drain pasta and add it to the saute pan. Add reserved pasta water as necessary. Remove from the heat and add cheese. Toss gently to coat the pasta with the sauce.
Divide the pasta evenly among plates. Drizzle with olive oil and garnish with more cheese and breadcrumbs. Remove from the oven and set aside.
Tip: If you can’t find ramps try using spring onions or scallions and fresh garlic cloves in this recipe!