Breakfast Carbonara

1. Prepare Parsley Topping

In a small bowl, combine the grated orange zest, finely chopped parsley, and fresh bread crumbs.

2. Cook the Linguine

Bring a large sauté pan of salted water to a boil. Add the whole wheat linguine and cook until al dente, about four minutes after the water returns to a boil. Drain the pasta, reserving some of the pasta water.

3. Cook Sausage and Scallions

In a 12-inch cast-iron skillet, cook the breakfast sausage along with the thinly sliced scallions until the sausage is brown.

4. Prepare Egg and Cheese Sauce

In a mixing bowl, whisk together the room-temperature eggs, finely grated Pecorino Romano cheese, and freshly ground black pepper.

5. Combine Pasta with Sausage

Combine the drained pasta with the cooked sausage and scallions in the large sauté pan. Add reserved pasta water as needed to help them meld together.

6. Mix Pasta with Sauce

Add the hot pasta and sausage mixture to the egg and cheese sauce, using the heat from the pasta to cook the eggs, creating a creamy coating. Add more pasta water if needed for consistency.

7. Serve with Parsley Topping

Serve the Breakfast Carbonara on plates, topped with the parsley and orange zest mixture.