Ingredients
Software
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
Directions
1
Combine the parsley, breadcrumbs, and orange zest in a small bowl. Set aside.
2
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.
3
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.
4
While the pasta and sausage are cooking, whisk together the eggs, cheese, and pepper in a medium bowl.
5
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.
6
Kill the heat, add the egg mixture. Toss to thoroughly combine, thinning as needed with the reserved pasta water.
7
Serve immediately with a generous sprinkle of the parsley mixture.