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- 1 tablespoon extra-virgin olive oil
- 4 ounces ramps, white and pink parts finely chopped and greens cut into 1-inch pieces
- Kosher salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup finely grated Parmigiano-Reggiano, plus more for sprinkling
- 8 ounces dried egg tagliatelle or fettuccine
Directions:View on Epicurious
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