Recipe by Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
- 4 to 6Servings
- About 3 tbsp. EVOO
- About 1/3 lb. meaty bacon or meaty smoked pancetta, finely chopped
- 4 cloves garlic, chopped or sliced
- 1 cup chopped ramps (whites finely chopped; greens cut into 1-inch pieces), or 1 leek, halved lengthwise, then thinly sliced crosswise
- About 1/2 cup dry white wine
- 1 cup shelled fresh peas
- 1 lb. spaghetti or bucatini
- 5 egg yolks
- 3 tbsp. freshly grated horseradish root, plus more for serving
- 1 tbsp. grainy mustard
- 2 tsp. lemon zest, plus more for garnish
- 1 cup each (lightly packed) Parmigiano-Reggiano and Pecorino Romano, plus more for serving
- 1 cup (combined) pea shoots and shaved baby radishes, for serving
1. Bring a large pot of water to a boil for the pasta.
2. Meanwhile, heat a large skillet over medium to medium-high heat. Add the EVOO, three turns of the pan. Add the bacon and cook until the fat renders, 2 to 3 minutes. Add the garlic and ramp whites; toss until softened, about 2 minutes. Add the wine and peas; cook until the peas are warm and the wine is mostly absorbed. Reduce the heat to low to keep the sauce warm.
3. Salt the water, add the pasta, and cook 1 minute less than package directions. Reserve 1 cup of cooking water, then drain the pasta. Toss the pasta with the sauce and ramp greens.
4. In a medium bowl, whisk the yolks, horseradish, mustard, 2 tsp. lemon zest, and 1 cup of each of the cheeses. Slowly whisk in 1/2 cup hot pasta cooking water to temper the eggs. Add the egg mixture to the pasta. Off heat, toss until the pasta is coated, 1 to 2 minutes. Add the remaining 1/2 cup of pasta water, if needed, tossing to coat. Transfer the pasta to a large serving bowl.
5. Top with the pea shoots, radishes, and more lemon zest. Pass more grated horseradish and cheese at the table for topping.