Emeril's Fettucine with Ramps, Spring Peas and Pancetta
A Spring Pasta Dish
Reserved cooking water gives dry pasta a little pick-me-up. You'll love the spring flavors of this pasta dish!
Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 12 minutes.
While the pasta is cooking, make the sauce: In a 12-inch (or larger) saute pan, heat the olive oil over medium-high heat. Add the ramps, shallot, Essence, and the 1 /2 teaspoon salt, and cook until the ramps are tender and shallots are translucent, 2 to 4 minutes. Add the garlic, pancetta, and peas and cook for 2 minutes longer. Increase the heat to high, add the cream, and bring it to a boil. Then reduce the heat to medium and simmer until the cream thickens, about 5 minutes.
Drain the pasta in a colander, reserving 1 cup of the cooking water.
Add the drained pasta, 1 /2 cup of the reserved cooking water, and the parsley and cheese to the sauce and cook, tossing constantly, until heated through and well combined, about 1 minute. If the mixture seems dry, add the remaining cooking water, a little at a time, as needed.
Remove the pan from the heat and transfer the pasta mixture to a large serving bowl or to individual bowls. Sprinkle with additional cheese and black pepper if desired.
Substitute for Emeril's Original Essence:
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
In a small bowl combine all the ingredients thoroughly. Store in an airtight container.
Yield: Makes about 2/3 cup
Recipe courtesy Emeril Lagasse, adapted from Emeril 20-40-60, Fresh Food Fast, Harper Studio Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.