Spaghetti “carbonara” with ramps, wild arugula, parsley and mint

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It’s not a real carbonara (which usually has raw beaten egg stirred in prior to serving; the heat of the cooked pasta finishes cooking the egg). The pheasant egg you see in the center was barely soft-cooked. It’s also not vegetarian. The sauce is just olive oil, ramp stalks, a couple of anchovy fillets, ramp leaves, wild arugula, parsley, mint, salt and pepper. Add cooked drained pasta to the skillet. Toss to coat. Taste for salt if necessary. Top each plate with some fried breadcrumbs and a soft-cooked egg, then serve at once.

Time: Less than 20 minutes.