1 tablespoon grated orange zest
¼ cup flat-leaf parsley leaves, finely chopped
¼ cup fresh bread crumbs
1 tablespoon kosher salt
8 ounces dried linguine, preferably whole wheat
2 teaspoons olive oil
8 ounces breakfast sausage, either bulk or removed from its casings
2 scallions, thinly sliced
4 large eggs, room temperature
3 ounces Pecorino Romano, finely grated
1 teaspoon 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 scallions and cook for a few minutes until fragrant.
While the pasta and sausage cook, whisk together the eggs, cheese and pepper.
Drain the pasta, reserving a 1/3 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.
Trans Fat: 0 grams
Fat: 19 grams
Saturated Fat: 7 grams
Unsaturated Fat: 10 grams
Sodium: 566 milligrams
Sugar: 1 gram
Fiber: 5 grams
Carbohydrate: 33 grams
Protein: 19 grams