Last November, after meeting our new niece in the hospital, we went out for dinner at Mani Osteria in Ann Arbor. We toasted to little Molly and ended up having one of the best meals of our lives. All of the dishes were memorable, but the carbonara pasta with a poached egg on top blew my mind.
Traditionally, carbonara involves cooking pasta and bacon and then mixing the hot pasta with raw beaten egg and cheese and allowing that mixture to coat the pasta in a creamy sauce that cooks from the heat of the pasta. Mani Osteria’s twist of adding a runny poached egg on top and the fun of mixing it into the pasta was so lovely to me. I vowed to try this at home.
I finally got my hands on some ramps and wanted to make something really good with them. I saw a ramp carbonara recipe over at Food 52 and then I remembered that poached egg carbonara and well, it was decided.
This pasta dish is really delicious. So delicious that we had it for lunch over the weekend and I’m picking up more ramps to make it again. It comes together pretty quickly, too, so it’s weeknight-meal friendly. Carbonara is basically breakfast pasta, right? Bacon, eggs and pasta. And this one has that mild garlic flavor from the ramps, which is even better.