Cook pasta according to the directions on the package, making sure to leave you pasta al dente (do not over cook) **When your pasta is done, reserve 2 cups of cooking liquid. **
While your water is heating up/pasta is cooking - prepare your sauce....
In a large skillet, saute ramp bulbs in olive oil & butter, add anchovy paste, crushed red pepper. Cook for 1-2 minutes over medium heat, add lemon juice.
Lightly beat egg yolks while slowly adding 1/2 cup of reserved pasta liquid.
Reduce heat to low and Add cooked pasta into the skillet and quickly toss with beaten egg mixture.
Add ramp greens and some parmesan cheese, tossing to wilt greens.. Add additional reserved pasta cooking water to create more sauce as needed.
Garnish individual plates with the rest of the parmesan cheese and additional chopped raw ramps, if desired.