Bucatini with ramps, pancetta and peas

Ingredients

  • 140g bucatini (any long pasta will do)
  • 130g pancetta, chopped into 1/4" cubes
  • 50g peas
  • 2 bunches ramps
  • 1/4 cup white wine
  • 1/4 cup chicken stock

Method

  1. Bring pot of unsalted water to boil and add pasta.  The less water there is the more concentrated the starchy water will become 
  2. Fry pancetta in skillet until browned and crispy
  3. Wash ramps and cut into leaves, stems and whites
  4. Cook the ramp whites in a little bit of the fat from the pancetta.  When softened, add the white wine and cook until the wine has cooked off.  Turn heat to low
  5. Add chicken stock, purple parts of ramps, cooked pancetta and peas
  6. Add some of the water from the pasta to the ramps, and then salt the remaining pasta and water, and finish cooking the pasta
  7. Using tongs, transfer the pasta to the other ingredients.  Add the ramp greens and toss until the greens have wilted.  Ideally there will be just a small amount of liquid remaining, which will be absorbed by the pasta after plating

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