Cut Ramps at the base and ice the bulb ends of the Ohio Ramps. Cut the Ramp leaves into 3 inch sections.
Heat butter and oil in a skillet over medium heat. Add diced ramp bulbs and cook for 4 minutes. Season with salt and pepper.
Add the Ramp leaves to the sauteed Ramp bulbs. Toss to coat.
Prepare Spaghetti as directed. Drain pasta, reserve 2 cups pasta cooking liquid.
Add cooked pasta to the skillet with sauteed ramp bulbs. Add 1/2 cup cooking liquid. Stir pasta until the liquid and diced ramps are combined. Add cooking liquid as needed until it evolves into a thick, glossy sauce that coats the pasta.
Add Parmesan cheese and zest from 2 lemons to the pasta. Season as desired with salt and pepper.
Top with Parmesan cheese and serve with a lemon half.