Get ready to transform your dinner table with a vibrant, mouthwatering pasta dish that captures the essence of spring in every single bite! This Italian-inspired Spring Pasta with Ramps, Peas, and Pancetta is not just a meal—it's a celebration of seasonal ingredients that will make your taste buds dance with delight. Imagine a plate bursting with crispy pancetta, tender ramps, sweet peas, and perfectly cooked pasta, all harmoniously blended with a hint of garlic and parmesan. Whether you're a seasoned home chef or a cooking enthusiast looking to impress, this recipe promises to elevate your culinary skills and bring a touch of gourmet magic to your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta
- 1/2 cup pancetta, diced
- 1 cup ramps, chopped
- 1 cup peas
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of pasta, 1/2 cup of diced pancetta, 1 cup of chopped ramps, 1 cup of peas, 2 cloves of minced garlic, 1/4 cup of grated parmesan cheese, 2 tablespoons of olive oil, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous pinch of salt to the water. This will season the pasta as it cooks.
- Add the pasta to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the diced pancetta to the skillet.
- Sauté the pancetta for about 5-7 minutes, or until it becomes crispy and golden brown. Stir occasionally to ensure even cooking.
- Next, add the chopped ramps to the skillet with the pancetta. Sauté for 2-3 minutes until the ramps are tender and fragrant.
- Once the ramps are tender, add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to burn the garlic.
- Add the peas to the skillet and stir well, cooking for another 2-3 minutes until the peas are heated through and bright green.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.
- Transfer the drained pasta to the skillet with the pancetta, ramps, and peas. Toss everything together to combine.
- If the pasta seems dry, gradually add some of the reserved pasta water until you reach your desired consistency.
- Remove the skillet from heat and stir in the grated parmesan cheese. Mix well until the cheese is melted and evenly distributed.
- Season the pasta with salt and pepper to taste, adjusting based on your preference.
- Serve the spring pasta warm, garnished with additional parmesan cheese if desired. Enjoy your delicious Spring Pasta with Ramps, Peas, and Pancetta!
Tips
- Ramp Selection: Choose fresh, bright green ramps with firm white bulbs. If ramps are unavailable, you can substitute with a mix of green onions and garlic.
- Pasta Perfection: Always cook pasta al dente—it should have a slight bite. Reserve pasta water before draining, as its starchy goodness helps create a silky sauce.
- Pancetta Crispiness: Cook pancetta slowly to render its fat and achieve a golden, crispy texture. This adds incredible depth of flavor to the dish.
- Cheese Tip: Grate your parmesan fresh for the most robust flavor. Pre-grated cheese lacks the same intensity.
- Timing is Key: Add garlic last to prevent burning, which can make it bitter. A quick 1-2 minute sauté is all it needs.
- Customize: Feel free to add red pepper flakes for heat or fresh herbs like basil or parsley for extra brightness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 20g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 30mg
