My F&W
quick save (...)
Spaghetti with Ramps, Chiles & Two Cheeses
© Christina Holmes

Spaghetti with Ramps, Chiles & Two Cheeses

  • FAST

Ramps, the ephemeral wild onions that chefs love and which appear only in the spring, give this pasta a lovely garlic flavor. When ramps aren’t in season, Justin Smillie uses elephant garlic—the bulb, stem and flowers. Scallions also make a good substitute.

  1. 1 pound spaghetti
  2. 3 tablespoons unsalted butter
  3. 1/4 cup extra-virgin olive oil
  4. 1/2 pound ramps or medium scallions, thinly sliced
  5. Kosher salt
  6. Freshly ground pepper
  7. 2 or 3 Thai chiles, thinly sliced
  8. 2 dried red chiles such as Calabrian, crumbled
  9. 2 tablespoons fresh lemon juice
  10. 1/4 cup freshly grated Pecorino Romano cheese
  11. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  1. In a large saucepan of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1 cup of the cooking water.
  2. Meanwhile, in a large skillet, melt the butter in the olive oil. Add the ramps and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until just wilted, about 3 minutes. Add the fresh and dried chiles and cook for 30 seconds. Stir in the lemon juice and the 1/4 cup each of pecorino and Parmigiano cheese.
  3. Add the spaghetti to the skillet along with the reserved cooking water and cook over moderately low heat, tossing, until the spaghetti is thoroughly coated, 3 to 5 minutes; season with salt and pepper. Transfer to shallow bowls and serve right away, passing additional Parmigiano at the table.

Suggested Pairing

Zesty, full-bodied Sicilian white.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.