Breakfast Carbonara

photo by Melina Hammer for the New York Times

from The New York Times

submitted by Jeff Lindenbaum

preparation time: 30 minutes

serves 8 to 10

2 tablespoon grated orange (or lemon) zest

½ cup flat-leaf parsley leaves, finely chopped

½ cup fresh bread crumbs

2 tablespoon Kosher salt

16 ounces dried linguine

4 teaspoons olive oil

16 ounces breakfast sausage, either bulk or removed from its casings

2 tablespoons fennel seeds

2 tablespoons Italian seasoning

Cayenne or Espalette pepper to taste

Salt to taste

4 scallions, thinly sliced

8 large eggs, room temperature

6 ounces Pecorino Romano, finely grated

2 teaspoons freshly ground black pepper

Combine the orange zest, parsley and bread crumbs in a small bowl and set aside.

Add 2 quarts of water, salt and linguine to a large sauté 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.

While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the fennel seeds, Italian seasoning, pepper and salt and stir to blend. Add the scallions and cook for a few minutes until fragrant.

While the pasta and sausage cook, whisk together the eggs, cheese, and black pepper.

Drain the pasta, reserving a ⅓ cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat. Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce.

Serve immediately with a generous sprinkle of the parsley mixture.