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Ramp Cacio e Pepe

Prep Time15 mins
Cook Time10 mins
Total Time25 mins


  • 8 ramps, cleaned and dried
  • 1 1/2 cup Parmesan-Reggiano, finely grated (I used a zester to grate this cheese!)
  • 2 teaspoons freshly ground black pepper
  • 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)


  • This recipe starts with some prep work! 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. We’re going to add these at different times to the pasta!
  • 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 (we’re gonna use this when we scoop out the pasta water).
  • Bring a pot of salted water to a boil. Add the pasta and make sure it’s 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.
  • 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 doesn’t 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 it’s cooked, using a pair of tongs, bring the pasta over to the saucepan. Add the remaining cheese and more black pepper (if you like).