- Cook bucatini in 6 quarts of boiling water seasoned with 2 tablespoons salt. While the pasta is cooking, heat 6 tablespoons of olive oil in a large sauté pan. Smash the four garlic cloves and brown in the sauté pan. Once brown, remove the cloves with a slotted spoon, leaving the oil in the pan.
- Add ramp stems to the pan. Sauté on medium heat but be careful not to add chili flakes, cracked black pepper, and ramp leaves. Add a ladleful of pasta water to the pan and hold until bucatini is done.
- Once the pasta is al dente, add the bucatini to the sauté pan, (making sure to reserve some of the cooking water) and raise the heat. Add about a half a cup or so of pasta water to the sauté pan and continue to cook the pasta so that the pasta absorbs all of the flavor.
- Once the pasta water has almost completely evaporated, add the butter to the pasta and emulsify the sauce. Add the Parmesan cheese and salt and toss. Divide the pasta into 4 bowls. Finish pasta with some of the grated cheese and top with pangrattato.
- Add the extra virgin olive oil to a large sauté pan and heat under medium heat.
- Place the dried bread pieces into the oil and add oil if needed (the bread must be completely coated with a little oil to spare).
- Toss the bread with salt and pepper, constantly stirring until golden brown and crispy. Add all other ingredients and toss until the garlic begins to brown.
- Remove from the heat and place on a baking sheet lined with a clean kitchen towel. Place in an oven at about 200 degrees for at least 45 minutes to continue to dry out the bread.