Alton Brown's Breakfast Pasta Carbonara
Breakfast-inspired carbonara with sausage, orange zest, and a low-water pasta method that concentrates starch for a creamy sauce.
Credited to Alton Brown's video.
Ingredients
The croutons (base for breadcrumbs)
The gremolata (topping)
The pasta & base
The sauce
Method highlights
- Low-water pasta: concentrated starch makes the sauce emulsify quickly.
- Residual heat only: turn off the burner before adding eggs.
- Gremolata finish: adds crunch, citrus, and savory pork rind depth.
Instructions
- Prepare the croutons. Cut bread into cubes (stale bread is best) and let them dry for 30 minutes or in a very low oven. Optionally toss with bacon drippings. Toast until crisp and cool on paper towels. Crush in a bag or pulse in a food processor to make fine breadcrumbs.
- Make the gremolata. Combine 1/3 cup breadcrumbs, parsley, orange zest, and pork rinds in a bowl. Set aside.
- Cook the pasta (low water). Add pasta to a large saucepan, cover with cold water by about 1 inch, and stir in salt. Bring to a mild boil over medium-high heat, stirring often. Reduce to a simmer and cook until al dente, about 5 to 6 minutes. Do not drain.
- Cook the sausage base. While pasta cooks, brown sausage in a wide skillet over medium-high heat. Season with sage and black pepper. Stir in green onions briefly, leaving them slightly underdone.
- Whisk the sauce. In a bowl, whisk eggs, Pecorino Romano, and black pepper until smooth.
- Combine. Use a spider or strainer to transfer pasta directly into the sausage skillet. Toss to coat, then turn off the heat. Pour in egg mixture and toss quickly to create a creamy sauce. Loosen with a few spoonfuls of starchy pasta water if needed. Stir in 1/3 to 1/2 of the gremolata.
- Serve. Plate immediately and finish with the remaining gremolata.