Sadly, as the forests have grown verdant, Ramp season has come to an end. While we have to wait for next year before we continue with our ramp bonanza, we really had a lot of fun with these edible wild leeks this year…and to commemorate it, here’s one last Ramp Recipe for this 2024!
For this one, we decided that we wanted to try the sweet onioniness of the ramps with the saltiness of bacon and the creaminess of an alfredo sauce. Then, we tossed everything with spaghetti to complete this dish. In the end, this was a simple dish bursting with flavour that we think would be sure to delight your family!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 30 Minutes
Ingredients:
- Bacon. We used Turkey Bacon.
- Ramps
- 1.5 Cups of Milk
- 3-4 tablespoons of Parmesan Cheese
- Black Pepper
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- Pasta of your choice. We used spaghetti because it’s what we had on hand.
Method:
- Bring a large pot of water with a little olive oil and salt to a boil.
- As your water heats, slice your ramps into ribbons, and set aside.
- When your water reaches a boil, add your pasta, and cook until it reaches your pasta is cooked to your desired softness. Then, drain your water, and keep your pasta in the pot.
- Slice your bacon into thin strips. Heat your butter in a large pan with tall sides, and add your bacon. Sauté to brown just a little, and then add your ramps. Cook to wilt.
- Sprinkle your flour into your ramp/bacon pan, and stir to combine.
- Pour in your milk, and add your parmesan cheese and black pepper. Simmer, and allow your sauce to thicken.
- Pour your sauce over your pasta, and stir to combine and fully coat.
- Scoop, plate, devour, and enjoy!
