| 2/3 c. breadcrumbs |
| 1/2 c. fresh parsley, chopped |
| zest of 2 valencia oranges |
| 2 T. ground pork rinds |
| 16 oz. rigatoni pasta |
| 1 lb. breakfast sausage |
| 1 t. dried sage |
| 4 green onions, chopped |
| 8 large eggs |
| 6 oz. Pecorino Romano cheese, freshly grated |
| freshly ground black pepper |
In a small bowl, combine breadcrumbs, parsley, orange zest, and ground pork rinds to create a gremolata; set aside. In a separate bowl, whisk together eggs, grated Pecorino Romano, and 1 t. black pepper until thoroughly combined.
Place pasta in a large saucepan and cover with just enough cold water to submerge by one inch. Add 2 t. salt and bring to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce to a simmer and cook until al dente (5–6 minutes).
Meanwhile, brown sausage in a wide, heavy skillet over medium-high heat, breaking it up with a spoon. Stir in dried sage and plenty of black pepper. Add green onions during the last minute of cooking.
Transfer cooked pasta directly from the water to the skillet with the sausage using a strainer, allowing some starchy water to cling to the noodles. Remove from heat. Pour egg and cheese mixture over the pasta and sausage. Toss vigorously, adding extra spoonfuls of reserved pasta water as needed to create a creamy sauce. Fold in half of the gremolata mixture. Serve garnished with remaining gremolata.
Serves 6 to 8.