Bring a large pot of water to boil. When it comes to a boil, add salt (should taste salty like the sea), and spaghetti. Cook according to package directions, about 9 minutes.

Meanwhile, heat a medium sized saute pan over medium heat. Add pancetta and cook, stirring occasionally, until cooked through (about 5 minutes). Remove with a slotted spoon and reserve, keeping drippings in the pan.

Cut the green tops off of the stems of the ramps, and set tops aside. Take the stems, and slice off the root at the bottom. Then slice the remainder of the stem thinly. Wash again to make sure there's no dirt, dry, and then add to the pan of pancetta drippings, stirring occasionally. When ramps have cooked through, add the green tops, then turn down to very low just to keep warm, if pasta is not done.

When spaghetti is done, drain and then add it to the saute pan with the ramps.

Add the lemon zest, pancetta, olive oil, and toss with tongs to mix evenly. You can add more olive oil if desired.

Serve two equal portions. Top each with half of the breadcrumbs, a sprig of parsley, and parmesan (if desired).