This dish combines the earthy character of spring ramps and the unctuous elegance of a good carbonara. I slice the ramp leaves into long, thin ribbons so that when the pasta is twirled on a plate, the ramp leaves intertwine with the pasta. One pound is a lot of ramps, but its meant to be the star of the dish. I diverged from the traditional carbonara with a big squeeze of lemon at the end, to brighten up this beautiful spring dish. This dish is all about timing your pasta and sauce to be done together. You can cook the pancetta and ramp bulbs and hold these off the heat while you wait for your pasta to be almost done.

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