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Cheesy Spaghetti with Ramps and Chiles

Monica Petrucci
This dish combines the garlicky flavor of ramps with Italian cheeses we love, plus a spicy kick.
Servings 6

Ingredients
  

  • 1 pound spaghetti
  • 3 tablespoons unsalted butter
  • ¼ cup extra-virgin olive oil
  • ½ pound ramps thinly sliced
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 2 Fresno chiles thinly sliced
  • ¼ to ½ teaspoon red pepper flakes depending on desired spice level
  • 2 tablespoons fresh lemon juice
  • ¼ cup freshly grated Pecorino Romano cheese plus more for serving
  • ¼ cup freshly grated Parmigiano-Reggiano cheese plus more for serving

Instructions
 

  • ►Bring a large pot of salted water to a boil, then add spaghetti and cook until al dente. Drain pasta, reserving 1 cup of the pasta water for later use.
  • ►While spaghetti cooks, heat butter and olive oil in a large skillet until butter is melted. Add ramps to skillet along with a pinch of salt and pepper to taste. Cook over medium high heat for about 3 minutes, until just wilted. Add fresh chiles and red pepper flakes and cook for another 30 seconds. Add lemon juice, grated Pecorino and Parmigiano, and stir until combined.
  • ►Add cooked spaghetti to the skillet, then add reserved pasta water as needed. Cook over medium low heat and toss to combine until the spaghetti is thoroughly coated. Season with additional salt and pepper to taste. Transfer to shallow bowls, top with additional grated Parmigiano or Pecorino, and serve immediately.

Notes

Adapted from Food & Wine