Orecchiette with ramps and fiddleheads Recipe

Orecchiette with ramps and fiddleheads

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1 tsp extra virgin olive oil
2 strips thick cut Berkshire bacon chopped
1 large handful of ramps roughly chopped
1/2 C fiddleheads par-boiled
freshly ground pepper
8 oz orecchiette pasta boiled according to package
shaved pecorino romano

How to make Orecchiette with ramps and fiddleheads

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Start the pasta while preping the rest of the ingredient, but wait until your pasta is done and drained before you start cooking the rest. I just use the pot the pasta comes out of to make the bacon and veggies.

Add the oil to a hot pan over medium high heat, then add the bacon. Fry until the bacon is slightly brown around the edges (but not crispy)

Add the ramps and fiddleheads and saute lightly, adding a pinch of salt and freshly ground pepper to taste. Add the pasta and toss to coat.

Serve with shaved Pecorino Romano.

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