Emeril's Fettucine with Ramps, Spring Peas and Pancetta

Ingredients

Cooking Directions

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) sauté 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 ½ 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.