Alton Brown Breakfast Carbonara Recipes

Steps:

• 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.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
• Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.

Steps:

• Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
• Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
• Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
• Serve immediately, garnished with the reserved pancetta and parsley.

Steps:

• 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.