Breakfast Pasta Carbonara

• 2 green onion, chopped
• ¼ cup fresh parsley, chopped
• 0.33 cup homemade breadcrumbs
• blood orange zest, to taste
• 1 tablespoon ground pork rind
• 8 oz rigatoni
• 1 teaspoon salt
• 8 oz breakfast sausage
• black pepper, to taste
• 4 large egg
• 3 oz pecorino romano cheese, freshly grated

Preparation

1. Step 1
   Chop the green onions and set aside.
2. Step 2

   1:50
   Chop the fresh parsley.
3. Step 3

   4:39
   In a bowl, combine the breadcrumbs, chopped parsley, blood orange zest, and ground pork rind to create the topping.
4. Step 4

   9:11
   Place the rigatoni in a large saucepan and add enough cold water to cover by one inch.
5. Step 5 · 5-6 minutes

   9:31
   Add salt, bring to a boil over medium-high heat, then reduce to a simmer, stirring often until the pasta is cooked, about 5 to 6 minutes.
6. Step 6

   10:46
   While the pasta cooks, brown the breakfast sausage in a separate pan.
7. Step 7
   Add black pepper and the chopped green onions to the sausage, stirring to cook.
8. Step 8
   In a bowl, whisk together the eggs, grated pecorino romano, and a teaspoon of freshly ground black pepper.
9. Step 9

   11:08
   Once the pasta is done, kill the heat and add the egg and cheese mixture to the pasta, using a splash of the starchy pasta water to emulsify the sauce.
10. Step 10

    11:48
    Serve the pasta topped with the prepared breadcrumb mixture.