While this recipe came from an admittedly empty fridge, it is nonetheless perfect for brunch or dinner. It’s inspired by two classic Italian pastas, cacio pepe and carbonara.
Linguine with parmesan, black pepper, breakfast sausage and eggs
The final drizzle of maple syrup might seem a bit out of left field, but the combination of salty parmesan, fatty sausage and sweet syrup is remarkably good.
.5 kg breakfast sausage, casing removed
1/2 cup sliced scallions
450 grams linguine
2 tbsp butter
1/2 cup grated parmesan cheese
8 eggs, beaten
Maple syrup, to serve
In a large skillet over high heat, fry the sausage until cooked through. Add the scallions to the pan then turn off the heat.
Place a pot of water to boil and cook linguine according to package directions, reserving 1 cup of cooking liquid. Whisk together eggs and parmesan.
Once linguine has been cooked and drained with 1 cup of water reserved, turn the heat back on under the sausage. When it starts to sizzle, add the cooked linguine, reserved pasta water and butter.
Cook, tossing the pasta constantly and scraping any bits of cooked sausage and scallion that have stuck to the bottom of the pan. Once the water has almost fully been absorbed, add the beaten eggs and turn off the heat. Continue to toss until the eggs have been cooked and turned into a creamy sauce. Serve topped with more parmesan and drizzled with maple syrup.
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