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Course: Breakfast
Keyword: Brunch, Eggs, Pasta, Pecorino Romano

Breakfast Carbonara

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings
If you're going to eat pasta on a regular basis, you should start with breakfast so you've got the whole day to work it off. With that theory in mind, I offer this riff on carbonara that delivers eggs, sausage, toast, and even a touch of citrus.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 1/4 cup finely chopped fresh parsley leaves
  • 1/4 cup breadcrumbs
  • 1 tablespoon orange zest
  • 1 tablespoon kosher salt
  • 8 ounces dry linguine, preferably whole wheat
  • 8 ounces bulk breakfast sausage (the kind in a tube, not links)
  • 2 green onions, thinly sliced
  • 4 large eggs, at room temperature
  • 3 ounces finely grated pecorino Romano cheese
  • 1 teaspoon freshly ground black pepper
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings


  • Combine the parsley, breadcrumbs, and orange zest in a small bowl. Set aside.
  • Add 2 quarts of water, the salt, and linguine to an 11-inch high-sided pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes or until the pasta is al dente.
  • Meanwhile, cook the sausage, crumbling with a wooden spoon, in a 12-inch cast-iron skillet over medium-high heat until brown. Add the green onions and reduce the heat to low.
  • While the pasta and sausage are cooking, whisk together the eggs, cheese, and pepper in a medium bowl.
  • Drain the pasta, reserving 1/4 cup of the starchy water. Add the pasta to the sausage, tossing the pasta to coat in the fat.
  • Kill the heat, add the egg mixture. Toss to thoroughly combine, thinning as needed with the reserved pasta water.
  • Serve immediately with a generous sprinkle of the parsley mixture.
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