Monday, September 5, 2011

ramp carbonara

Obviously, it is September, so all good food bloggers should be writing about late summer tomatoes and peppers and plums. I am not a good food blogger. I am going to write about a delightful seasonal veggie that you can only really get for a couple of weeks out of the year, but procrastinator that I am, it'll be ramps on the menu, AKA something that was out of season by the beginning of June.

I am also a bad blogger because if you take out the ramps, I've already talked to you about this dish six times. That's right, six whole times.

So basically, if you've read my blog before ever, you know how this going to go. The only new step is slowly caramelizing the chopped ramps in the bacon fat after that we got that all nice and crispy. When I was making up the bacon and the ramps, I brought the pasta pot to boil, added salt and then tossed in the spaghetti to cook until al dente.

I actually went traditional on this one, simply tossing the cooked pasta, ramps and bacon with the beaten egg yolk, and then adding cheese. I was really excited with how good this came out. The ramps added a ton of great extra flavor, and I was very pleased to have bought them and finally sampled this spring green market special. It's a shame that we'll have to wait so long before ramps are back at the market, but I fully intend to cook more with them when they are.

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