- 1 lb spaghetti (cooked until almost al dente)
- 4-5 strips of bacon or pancetta, chopped
- 1 bunch of ramps, bulbs and leaves chopped separately
- 1-2 jalepeno peppers, chopped
- 1 cup white wine
- 1/2 cup cream
- Parmigiano-Reggiano, thinly sliced
- 1 bunch of chives, chopped
Saute bacon or pancetta in deep saute pan until nicely browned. Remove and add the chopped bulbs of the ramps and jalepeno peppers. Saute for about 5-7 minutes until the ramps are transparent.
Add white wine and reduce. Add cream, bacon and spaghetti and cook until pasta is al dente.
Garnish with chives and Parmigiano-Reggiano.
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