Breakfast Carbonara

A vibrant twist on the classic Roman Carbonara, this breakfast version features crispy sausage, a silky egg-cheese sauce, and a bright citrusy garnish—perfect for weekend mornings or a quick indulgent meal.

Total Time

45 minutes

Ingredients

• 1 tablespoon freshly grated orange zest (from 1 small orange)

• ¼ cup flat-leaf parsley leaves, finely chopped

• ¼ cup fresh bread crumbs (from day-old bread, for texture)

• 1 tablespoon kosher salt (for pasta water)

• 8 ounces dried linguine (preferably whole wheat; substitute pappardelle or fettuccine if preferred)

• 2 teaspoons extra-virgin olive oil

• 8 ounces breakfast sausage (bulk or removed from casings)

• 2 scallions (white and green parts), thinly sliced

• 4 large eggs, room temperature

• 3 ounces Pecorino Romano, finely grated (do not substitute with Parmesan)

• 1 teaspoon freshly ground black pepper

Preparation

Step 1: Prepare the Aromatic Topping

In a small bowl, combine the orange zest, chopped parsley, and bread crumbs. Set aside—this will be sprinkled over the finished dish for texture and brightness.

Step 2: Cook the Linguine

Bring 2 quarts of water to a rolling boil in a large, heavy-bottomed sauté pan. Add the linguine and 1 tablespoon kosher salt. Reduce heat to medium-low, cover, and simmer for 4 minutes. Pro Tip: Taste a strand for al dente texture before draining—if slightly underdone, simmer 30 seconds more. Drain the pasta, reserving ⅓ cup of the starchy water (this helps loosen the sauce).

Step 3: Sauté the Sausage & Scallions

Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers. Add the sausage, breaking it into crumbles with a wooden spoon. Cook until evenly browned and fully cooked through (5–7 minutes). Add scallions and sauté 1–2 minutes until fragrant and softened. Transfer to a plate.

Step 4: Whisk the Egg-Cheese Base

In a medium bowl, whisk room-temperature eggs, grated Pecorino Romano, and black pepper until smooth. Ensure no egg whites remain unincorporated.

Step 5: Combine Pasta & Sausage

Return drained linguine to the pan. Add the sausage-scallion mixture, tossing to coat pasta with sausage fat.

Step 6: Finish with the Creamy Sauce

Remove the pan from heat. Immediately pour in the egg-cheese mixture, stirring vigorously for 10–15 seconds to emulsify. If too thick, gradually add reserved starchy water (1–2 tablespoons at a time) until a loose, creamy consistency forms. Key: The residual heat of the pasta cooks the eggs gently, avoiding scrambling.

Step 7: Serve

Plate the pasta, then generously sprinkle with the orange zest-parsley-bread crumb mixture. Serve hot.

Reader Comments & Q&A

Q: “How do the eggs cook without scrambling? 4 eggs in pasta heat seems risky!”

A: “The magic is residual heat! The hot pasta and cast-iron skillet gently cook the eggs into a smooth sauce—no scrambling. The starchy water also helps thin the sauce while preventing overcooking.”

“All carbonara is breakfast carbonara” (A playful reader affirmation of the dish’s versatility).

“Made it with hot sausage and loved the zest topping! Cast iron browned the sausage perfectly.” (Pro tip: Swap to hot sausage for extra heat).

“Used pappardelle and added sage when browning sausage—dinner was savory and rich. The bread crumbs added crunch!” (Creative variation with pasta and herbs).

“My 2-year-old wouldn’t share—he called it ‘orange sprinkles pasta’! The egg sauce was safe and creamy.” (Family-friendly success story).

“Quick and easy! Cooking linguine in salted boiling water reduced time, and eggs cooked flawlessly from residual heat.” (Time-saving tip: Pasta water trick).

Enjoy this savory, creamy breakfast with a zesty twist—no scrambled eggs, just pure comfort!