Spaghetti with Ramps and a Fried Egg

Spaghetti with Ramps

I look forward to ramp season every year, partly because it signifies the start of spring for me, and partly because they’re just so darn tasty. Their unique flavor, sort of like a cross between onion and garlic but with a peppery bite, elevates simple dishes like pasta and eggs to a whole new level.

I was all giddy when I finally found them at Whole Foods over the weekend. After shouting to Matt from across the produce section, I texted my friend Katie (who has also been on ramp-watch) and she responded with “did you buy them all?” I’ve been known to do that, so it was a valid question.

But don’t worry, I left some for other customers.

Spaghetti with Ramps

It has definitley been a ramp-tastic weekend. Last night we made creamed ramps and mushrooms over polenta, and tonight we made this spaghetti with ramps topped with a fried egg.

This is one of those recipes that can be thrown together in the amount of time it takes the pasta to cook. I almost have no words to describe the combination of pasta, ramps, and a runny egg…it’s just silly good. That’s all.

Spaghetti with Ramps and a Fried Egg

Yield: 2 large servings, or 4 small servings

Spaghetti with Ramps and a Fried Egg

Loosely based on recipe from Babbo


  • 8 ounces spaghetti
  • 3 tablespoons olive oil
  • 1/4 pound ramps, bulbs and leaves separated and cut into 1-inch pieces
  • Salt, to taste
  • Pinch of red chili flakes
  • 1/2 teaspoon fresh lemon zest
  • Freshly grated Parmesan cheese
  • 4 eggs (or one per person)
  • Pepper, to taste


  • Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ramp bulbs and sauté until tender.
  • Add a pinch of salt and chili flakes. When the pasta is just about cooked, add the ramp greens and sauté until just barely wilted. While the ramp greens are cooking, quickly fry up one egg per person.
  • Drain the pasta, reserving some pasta water, and add it to the sauté pan along with the lemon zest. Toss gently to evenly distribute the ramps.
  • Add a small ladle-full of pasta water along with some freshly grated parmesan cheese. Add additional salt and if necessary. Toss to coat the pasta in the sauce.
  • Serve with a fried egg, and top with additional cheese and freshly ground black pepper.


You could even use more ramps if you want a more pronounced ramp flavor.

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