Joshua McFadden is a chef, restaurateur, and James Beard Award-winning cookbook author for Six Seasons: A New Way With Vegetables. When writing his latest cookbook, Six Seasons of Pasta, he had a revelation: one of his favorite things to eat for brunch was a pairing of espresso and pasta carbonara. After fueling his book process with espresso on his Linea Mini at his home outside of Portland, Oregon, Joshua came to us with a proposal: What if we brought this pairing to restaurants around the country?

Coming soon to Pal’s in Portland, Lynette in Minneapolis, Mint Mark in Madison, and Uncle Wolfie’s Breakfast Tavern in Milwaukee, you, too, can enjoy the same espresso and pasta carbonara pairing made with a La Marzocco espresso machine. Below, we have an interview with Joshua, exploring his creative process and how the espresso & pasta carbonara came about. However, keep scrolling for dates and links to each Espresso & Carbonara brunch.

**How did the idea behind Six Seasons of Pasta come about?**

It came from the same place as Six Seasons — cooking with the seasons, paying attention, and letting the ingredients lead. Pasta has always been one of my favorite things to cook. It’s this blank canvas that works year-round. The book just felt like the next step — taking that same philosophy and letting pasta be the lens for it.

What was your creative process like when building new recipes for this book?

I cook my way through ideas. I start with what’s in season — what’s coming out of the ground, what I can get my hands on that week — and I go from there. I think about texture, acidity, temperature, and balance, and then I build around that. Some dishes take a bunch of tests; others land right away. But it always starts with the ingredient, not the concept.

How did espresso play a role in your creative process for these recipes?

Espresso is kind of the fuel and the punctuation mark for the whole process. When you’re testing recipes all day, you need those little pauses — that reset. A good espresso does that. It sharpens your focus and resets your palate. I also love the flavor conversation between coffee and food — the bitterness, the roasted notes, the grounding energy of it all, and the moment of pause.

When did the idea of pairing espresso with pasta carbonara first come about?

It really came together out of a simple love for both — espresso and carbonara just make sense together. It’s basically bacon and eggs, so it already feels like breakfast.

Back when I had an Italian restaurant, we used to do a big brunch centered around coffee drinks first, and we loved watching guests have several different espresso drinks over one meal. The idea that Italians “don’t brunch” gave us freedom to just cook what we loved, and carbonara was always on the menu — and always a big hit.

What do you like so much about that pairing?

It wakes up your senses. Carbonara is rich and silky and salty, and espresso just slices right through it. It’s like adding a perfect chord to a song you already love — suddenly it has more depth. And it’s also just fun. It’s a little unexpected, but once you’ve had it, you can’t stop thinking about it. It is a better breakfast.

Are there any other dishes you enjoy pairing with espresso?

Mmmm… it’s always the end of a meal or a classic breakfast moment for me. I’m completely addicted to warm pastries and fresh bread in the morning with espresso!

What can you tell us about the upcoming Espresso & Carbonara brunches happening in the Midwest?

They’re meant to be fun — nothing fussy, nothing overthought. Just good pasta, good espresso, and good people. It’s a chance to share this pairing in real life, to cook for folks, and to have those real food conversations I love.

In my new book, there’s a big spread on how to make carbonara, and I really think the idea of it as a breakfast food needs to take root — maybe these events will help push that agenda along.

You can read more about Six Seasons of Pasta at Joshua’s website or on Instagram.

dates

Saturday 12/6: Pal’s, Portland, OR

As part of LaMarzocco’s Espresso & Carbonara tour, Joshua will be in the kitchen cooking his iconic carbonara. This will be offered alongside our new brunch dishes, plus a featured espresso pairing from Coava Coffee, served on our LaMarzocco Linea.

This isn’t a prix fixe or a ticketed event: Make a reservation to come by for brunch, enjoy our full menu, and treat yourself to Joshua’s carbonara and charm while it’s here. Reservations recommended, carbonara and signed copies of the book will be available in limited quantities.

Sunday 12/14: Lynette, Minneapolis MN

Join us for brunch with Chef and Cookbook Author, Joshua McFadden. From 9am-2pm, guests may purchase Joshua’s new book, Six Seasons of Pasta and receive an in-person signing along with the option to enjoy several one-day-only carbonara and espresso specials. Regular brunch service will operate alongside this event, participation in specials and book signing not required to dine.

Saturday 12/20: Mint Mark, Madison, WI

Join us as we welcome James Beard Award-winning cookbook author Joshua McFadden to Mint Mark. Together with La Marzocco, the internationally known maker of the world’s best espresso machines, we are excited to welcome guests to a celebration of one of McFadden’s favorite pairings: Pasta Carbonara and Espresso.

Guests will receive a signed copy of Six Seasons of Pasta: A New Way with Everyone’s Favorite Food and have the chance to meet Mr. McFadden along with brunch. The meal will include Pasta Carbonara, a choice of brunch side, and espresso beverage of your choice.