Breakfast Carbonara

This recipe was made on The Chew by Alton Brown. My Katie in her present state did not want a sweet item for brunch but was craving savory. This was fabulous and who doesn't love pasta for breakfast ---definitely add the pasta water as it needs it. Like Mario who made this recipe with Alton we agreed go regular white pasta not wheat and because it was not fresh pasta required the full 9 minutes to cook. Deeelish!

• 1 tablespoon orange zest
• 1/4 cup parsley leaves (finely chopped)
• 1/4 cup fresh bread crumbs
• 1 tablespoon Kosher salt
• 8 ounces linguine (preferably whole wheat)
• 8 ounces breakfast sausage
• 2 scallions (thinly sliced)
• 4 large eggs (room temperature)
• 3 ounces Pecorino Romano (finely grated)
• 1 teaspoon freshly ground black pepper

• In a small bowl add orange zest, parsley and bread crumbs and mix to combine. Set aside.
• In a large saute pan over medium-high heat, add 2 quarts water, the salt, and linguine. Cover and bring to a boil. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.
• Meanwhile, in a 12-inch cast-iron skillet over medium heat, add sausage and cook until browned. Add the scallions and cook until fragrant.
• In a small bowl, add the eggs, Pecorino, and pepper, and whisk to combine.
• Drain the pasta, reserving 1/4 cup of the starchy liquid. Add the pasta to the sausage, tossing the pasta to coat in the fat.
• Remove from the heat, add the egg mixture, and thin as needed with additional pasta water.
• To Serve: Serve immediately with a generous sprinkle of the parsley mixture.