by queenie_nyc
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A&M's Testing Notes:
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2 slices thick-cut, maple-cured bacon cut crosswise into 3/4 inch pieces Ask a question about this ingredient
1/2 bunch of ramps, cleaned and chopped into one-inch lengths (about 1 cup) Ask a question about this ingredient
1/4 pound fresh fettucine, cooked to al dente and drained (save 1/4 cup of the pasta cooking water) Ask a question about this ingredient
1/4 cup grated Parmesan cheese Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 egg Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Set a medium skillet over high heat; heat until hot. Turn heat down to medium high and add the bacon to the pan. Cook slowly, rendering the fat until the bacon is just crispy. Remove the bacon pieces with a slotted spoon and set aside to cool.
Ask a question about this stepAdd the ramps to the pain and saute them in the bacon fat, cooking until the white parts begin to brown. Season (lightly) with salt and pepper, and return the bacon to the pan. Add the fettucine and stir with tongs to combine the sauce with the pasta, adding a little pasta water if things need moisture. Turn off the heat.
Ask a question about this stepIn a small skillet, heat the olive oil over medium heat. Once it's hot, crack the egg into the pan and fry until the edges just begin to turn crispy. Mound the pasta on a plate or in a bowl, top with the fried egg and Parmesan cheese, season to taste, and eat!
Ask a question about this stepI have been eyeing this recipe since you posted it. I would have made it, but I was out of town all week. If I can find ramps, I am definitely making it soon. I will be back bugging WF tomorrow!
this sounds really amazing :)
I have made and eaten dozens of recipes from food52; we had this last night for dinner and I think it's our new favorite. Thank you!