Spaghetti with Ramps and a Fried Egg

• 8 ounces, weight Spaghetti
• 3 Tablespoons Olive Oil
• 1/4 pounds Ramps, Bulbs And Leaves Separated And Cut Into 1-inch Pieces
• 1 pinch Red Chili Flakes
• 4 whole Eggs (or One Per Person)
• 1/2 teaspoons Fresh Lemon Zest
• 1/2 cups Freshly Grated Parmesan Cheese, Or As Desired
• Salt To Taste
• Pepper To Taste

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package instructions for al dente.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
4. Add the chopped ramp bulbs and saute until tender.
5. Add a pinch of salt and chili flakes.
6. When the pasta is just about cooked, add the ramp greens into the skillet and saute until just barely wilted.
7. While the ramp greens are cooking, quickly fry up one egg per person in a skillet over medium heat.
8. Cook to your preferred level of done.
9. Drain the pasta, reserving some pasta water, and add the pasta to the saute pan along with the lemon zest.
10. Toss gently to evenly distribute the ramps.
11. Add a small ladle-full of pasta water along with some freshly grated Parmesan cheese.
12. Add additional salt and pepper if necessary.
13. Toss to coat the pasta in the sauce.
14. Serve pasta topped with a fried egg, and add additional cheese and freshly ground black pepper if desired.
15. Loosely based on a recipe from Babbo.

olive oil, ramps, red chili flakes, eggs, lemon zest, freshly grated parmesan cheese, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/spaghetti-with-ramps-and-a-fried-egg/ (may not work)