Ramp Tagliatelle

• 1 tablespoon extra-virgin olive oil
• 4 ounces ramps, white and pink parts finely chopped and greens cut into 1-inch pieces
• Kosher salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for sprinkling
• 8 ounces dried egg tagliatelle or fettuccine

1. Heat the oil in a deep heavy skillet (preferably cast-iron) over medium-high heat until it shimmers. Cook the white and pink parts of the ramps with 3/4 teaspoon salt and the pepper, stirring occasionally, until they are golden, about 5 minutes. Add the cream and the ramp greens and boil until the sauce is slightly thickened, 2 to 3 minutes. Remove the skillet from the heat and stir in the Parmesan.
2. In a large pot of heavily salted boiling water, cook the pasta until it is al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta.
3. Add the pasta to the sauce in the skillet, along with 1/4 cup of the cooking water, tossing to coat. Thin the sauce with more cooking water, if you prefer a looser sauce. Serve immediately, with additional cheese for sprinkling.

extravirgin olive oil, ramps, kosher salt, black pepper, heavy cream, egg tagliatelle

Taken from www.epicurious.com/recipes/food/views/ramp-tagliatelle-395789 (may not work)