Kielbasa Pasta Carbonara Food

PASTA SKILLET WITH KIELBASA

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

SPAGHETTI WITH SAUSAGE ALLA CARBONARA

Steps:

• Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
• Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
• Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.

PASTA CARBONARA I

Steps:

• Cook bacon until crisp. Drain on paper towels.
• In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
• Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

MUSHROOM PASTA CARBONARA

Steps:

• Cook mostaccioli according to package directions. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan., Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.

AUTHENTIC (AND EASY) PASTA CARBONARA

Steps:

• Put large pot on to boil for pasta and cook pasta as directed.
• Cut the bacon into 2" pieces and add to saute pan on medium.
• Grate cheese.
• Break eggs into large bowl and beat until smooth.
• Add grated cheese to eggs and mix until a paste.
• When pasta is "al dente", remove and drain.
• Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it).
• Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta.
• Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper.
• Watch your friends and family scrap the bowl!
• Nice served with a salad and a crisp white wine!

KIELBASA PASTA CARBONARA

Steps:

• Bring a pot of water to boil on the stove. Be sure to salt the water before you add the noodles- makes the noodles nice and yummy!
• In a skillet add a bit of olive oil and turn on the heat.
• Cut up 1/2 of the kielbasa and toss it into the pan.
• Smash 1-2 cloves of garlic, mince and add to the pan.
• Cut up the mushrooms when the meat is almost done add the mushrooms and peas.
• After the mushrooms are nice and golden brown add half-and-half and cheese then shimmer.
• Drain the noodles once they finish boiling.
• Add a touch of hot sauce if you like to the skillet and stir.
• In a oven safe dish add layers of sauce and noodles till everything is incorporated. Add cheese to top it off and enjoy!

CAN'T STOP EATING KIELBASA SPAGHETTI

Steps:

• Slice kielbasa into bite sized pieces and saute over medium high heat in a dutch oven or large pot. Stir occasionally until browned on both sides and slightly caramelized. Remove from pot, cover, keep warm.
• Using the juices from the kielbasa, sauté onions until soft (add a little oil if needed) and just as onions become soft, add garlic and sauté 1 minute.
• Add diced tomatoes, tomato paste, and beef broth. Stir until combined.
• Add spices and return kielbasa to pot. Bring to a slight boil then simmer over low heat for 30-60 minutes.
• Prepare the pasta according to package directions about 10-15 minutes before meat sauce is ready. When ready to serve, combine pasta and meat sauce and serve with garlic bread. If you prefer, you can serve the noodles plain with the meat sauce on top of it.

KIELBASA WITH PASTA

Steps:

• In a large skillet, saute the kielbasa, green pepper, onion and garlic in oil until sausage is lightly browned. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, cook pasta according to package directions; drain. Stir in Parmesan cheese and butter. Serve with kielbasa mixture.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

PASTA CARBONARA

Steps:

• Bring water in spaghetti pot to boil, then add pasta.
• In large bowl mix raw eggs with cheese, add pepper.
• Brown pancetta in a pan, cut into pieces.
• Melt butter (I use the microwave for the last 2 steps).
• Drain pasta and pour into egg mixture.
• The heat will cook the sauce.
• Add pancetta, butter, and mix.
• Serve with additional grated cheese and pepper.

PASTA WITH KIELBASA AND BROCCOLI RABE

Steps:

• In a heavy skillet brown the kielbasa over moderate heat, stirring, transfer it with a slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the skillet cook the garlic over moderately low heat, stirring, until it is golden, add the broccoli rabe, and cook the mixture, stirring, for 1 minute, or until the broccoli rabe is wilted. Add the water, simmer the mixture, stirring occasionally, for 5 to 7 minutes, or until the broccoli rabe is tender, and stir in the kielbasa. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well. In a large bowl toss together the pasta, the oil, the kielbasa mixture, and salt and pepper to taste.

PASTA CARBONARA

Steps:

• 1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat... it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
• 2. Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
• 3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.