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RAMPS! So very seasonal! Their seasonality is sort of dramatic. Especially here in Los Angeles where ramps donโt grow locally.
Most ramps youโll find in LA are from the Pacific Northwest because they need like forest-y type of terrain and they need a lot of rain and water.
Theyโre a spring time produce and theyโre so delicious. Theyโre really good with so many things.
A few years ago was the first time I tried a ramp and I was, like, what is all the fuss about?!?! Well, if youโve never had them Iโll describe them like this:
Think very garlicky but without the spice. Theyโre a very smooth flavor but strong. Itโs hard to describe but theyโre really just this delicious garlicky/onion-y type flavor but donโt feel intense or bitter or sharp. Itโs smooth AF.
This meal obviously could be made without the ramps. This is a classic cacio e pepe pasta. Cacio e pepe is super easy to make. Itโs all about technique tho and really the most important thing in this recipe is the pasta water and the black pepper and cheese.
Itโs super simple and cooks in like 10 minutes but everything needs to be prepped before hand. The cheese needs to be grated. The ramps need to be cut. And the pepper needs to be grounded (itโs not an absolute must but itโs easier!).
When the pasta hits the 5 minute mark of being cooked, then thatโs when we start the sauce.
The bulbs of the ramps are cooked in a bit of olive oil for a minute or so. AND THEN, pasta water is added, along with the cheese, black pepper and butter Then the whole thing is brought to a rapid simmering. And then whisk whisk whisk. The sauce will thicken for sure.
And then when the pasta is cooked, you just use tongs to bring it over the big saucepan. And then more cheese, more black pepper, and maybe some salt. Oh and the green parts of the ramps. Turn the heat off and then…
Ramp Pasta
Equipment
- 1 medium skillet
Ingredients
- 8 ramps, , cleaned and dried
- 1 1/2 cups Parmesan-Reggiano, finely grated (I used a zester to grate this cheese!)
- 2 teaspoons freshly ground black pepper
- Kosher salt
- 1 pound pasta, of choice, I used bucatini
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 to 1 1/2 cups pasta water, (issa vibe so this amount will vary)
Instructions
To Prep the Ramps:
- Trim the ramps and discard the ends. Slice up the bulbs of the ramps and set them to one side of the cutting board. Chop up the green parts, roughly, and set those to the opposite side of the cutting board. Weโre going to add these at different times to the pasta!
To Prep the Rest of your Ingredients:
- Since this recipe goes quickly, make sure you grate the parmesan now. And ground up your black pepper. Grab your salt. It goes quickly. Also, make sure you have a small liquid measuring cup OR even a dry measuring cup will be helpful (weโre gonna use this when we scoop out the pasta water).
To Cook Your Pasta:
- Bring a pot of salted water to a boil. Add the pasta and make sure itโs fully submerged in the hot water. Set your timer to three minutes. Place a large saucepan on the burner next to the the pot of pasta. Most pastas will take about 9 minutes to be al dente.
To Make the Ramp Pasta:
- At the three minute mark, pour the olive oil in the saucepan and turn the flame to medium-high heat. When warm, add the ramps and cook for about 1 minute. It doesnโt take much for the ramps to get warm and become slightly softened.
- Using your liquid measuring cup, scoop out 1 cup of pasta water and pour it into the saucepan. Add the finely grated Parmesan, black pepper and butter. Turn the flame to high heat and bring the mixture to a rapid simmer and cook for about 2 to 3 minutes. Give it a good stir and then start tasting the pasta. When itโs cooked, using a pair of tongs, bring the pasta over to the saucepan. Add the remaining cheese and more black pepper (if you like).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Adrianna – where do you find ramps? I have only tried them twice but never find them to purchase for cooking – they are elusive! I live in LA as well and follow your blog, just wondering if you can tell me where in LA you found ramps so I can try this recipe. thanks! and love your new kitchen – so pretty.
hii! i found them at whole foods in pasadena. i’m pretty sure all whole foods carry them for a few weeks around this time–i’d call before you go tho because they’re so fickle.
and thank you! xo
Whole Foods Glendale just had some fresh ones yesterday. Good luck!
Vaoow. I will make this. Thanks
Any idea where the name Ramps comes from? We call it wild garlic in the UK which seems to make more sense with it’s garlicky flavour and tendency to grow wild, I’m very curious as to how it could have such a different name over there (kind like the other names for courgette and aubergine)
Thank you so much for article…!
I’ve never tried ramps before and this recipe makes me really curious now!
Must cook Pasta, Pasta this dinner!!