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ALTON BROWN Breakfast Carbonara

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1 tablespoon orange zest
1/4 cup parsley leaves (finely chopped)
1/4 cup fresh bread crumbs
1 tablespoon Kosher salt
8 ounces linguine (preferably whole wheat)
8 ounces breakfast sausage
2 scallions (thinly sliced)
4 large eggs (room temperature)
3 ounces Pecorino Romano (finely grated)
1 teaspoon freshly ground black pepper

In a small bowl add orange zest, parsley and bread crumbs and mix to combine. Set aside.
In a large saute pan over medium-high heat, add 2 quarts water, the salt, and linguine. Cover and bring to a boil. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.
Meanwhile, in a 12-inch cast-iron skillet over medium heat, add sausage and cook until browned. Add the scallions and cook until fragrant.
In a small bowl, add the eggs, Pecorino, and pepper, and whisk to combine.
Drain the pasta, reserving 1/4 cup of the starchy liquid. Add the pasta to the sausage, tossing the pasta to coat in the fat.
Remove from the heat, add the egg mixture, and thin as needed with additional pasta water.
To Serve: Serve immediately with a generous sprinkle of the parsley mixture.
Tip: To make fresh bread crumbs, place bread into the food processor and pulse until broken down into crumbs.

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