Bring a large pot of water to a boil with 2 tablespoons kosher salt.
Rinse the ramps to remove any dirt or mud. Separate the green leafy tops from the root ends. Slice the greens into thin ribbons and slice the ramp stalks and bulbs thinly crosswise.
Slice the woody stems off the dandelion greens until only about ½-inch remains.
Heat the oil and garlic in a sauté pan until the garlic becomes fragrant and starts to sizzle (but not turn brown). Toss in the ramps and greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes.
Meanwhile, cook the pasta until al dente – it will take a bit longer to cook than spaghetti or thinner long pasta shapes. Just before draining scoop out ⅓ cup of the pasta water and whisk into the eggs.
Add the drained pasta to the sauté pan off the heat; drizzle in the eggs and toss everything together. Sprinkle with the chili and taste for more salt.