1 tbsp grated orange zest
1/4 cup flat leaf parsley, chopped
1/4 cup bread crumbs
1 tbsp kosher salt
8 oz dried linguine
2 tbsp olive oil
8 oz breakfast sausage OR 8oz pork sausage + drizzle maple syrup (Both casings removed)
2 scallions, thinly sliced
4 eggs, room temperature
3 oz romano cheese, finely grated
1 tsp fresh ground black pepper
Combine orange zest, parsley and bread crumbs and set aside. While preparing the ingredients, boil a large pot of water and cook linguine according to package directions. Reserve at least 1/2 cup of water for later.
Heat up a large cast iron skillet on medium high heat, then add the olive oil. Heat until shimmering then add the sausage, breaking up the meat. Cook until browned, then add in the green onions and cook until fragrant.
Whisk together the eggs, cheese and pepper in a separate bowl. When pasta is finished, combine the pasta to the sausage mixture and toss. Remove the pan from heat, then add the egg mixture and toss, adding pasta water as needed to lessen the thickness of the sauce.
Serve immediately and garnish with parsley.