Spaghetti Carbonara.

Spaghetti “Carbonara” with Duck Prosciutto, Fava Beans & Ramps serves 4

For the carbonara:

1 duck prosciutto (cured duck breast), thinly sliced rendered duck fat (or about 3 tablespoons duck fat) 16 ramps, cleaned 1 cup fava beans, cleaned and blanched 1 pound dry spaghetti 1 cup Parmigiano-Reggiano, grated 4 eggs, separated salt and black pepper, freshly ground

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti, until al dente. Drain the spaghetti, reserving some of the pasta cooking water.

In a large sauté pan, render the duck fat. Add the ramps and saute until wilted, about 2-3 minutes. Add the slices of duck prosciutto and the fava beans and cook a little longer. Toss in the cooked spaghetti and heat, shaking the pan, until warmed through, add 1/2 cup to 1 cup cooking water and cook about 1 minute. Add the grated cheese, egg whites, salt and black pepper and toss until fully incorporated.

Divide the pasta with ramps and fava beans among 4 serving bowls. Make a nest in the center for the egg yolk and drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.