Best 3 Kielbasa Pasta Carbonara Recipes
Indulge in a delightful culinary journey with our Kielbasa Pasta Carbonara, a fusion of two classic dishes that promises a symphony of flavors. This easy-to-make recipe combines the heartiness of kielbasa, the richness of carbonara sauce, and the versatility of pasta, resulting in a satisfying meal that will tantalize your taste buds. Additionally, we present a vegetarian alternative with our Vegan Carbonara, a plant-based rendition that delivers a creamy and flavorful experience without compromising on taste. Both recipes are brimming with fresh ingredients, offering a delightful balance of textures and flavors that will leave you craving for more.
Here are our top 3 tried and tested recipes!
KIELBASA WITH PASTA
"One weekend while my husband was out of town, I came up with this recipe by using ingredients that I thought only I would enjoy," recalls Ann Dee Bent of Sullivan, Missouri "But to my surprise , my husband--who came home in time for supper--loved it. Our children enjoyed it, too."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 726 calories, Fat 48g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 1780mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.
KIELBASA PASTA CARBONARA
A perfect for next day leftovers. I can whip it up and cook it in under 30 mins. Feel free to make it the day before if you are short on time.
Provided by The Little Koi
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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!
SPAGHETTI WITH SAUSAGE ALLA CARBONARA
A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo's Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing.The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo's variation on the classic carbonara, delivered balance and richness.His approach to cooking is a very grandmotherly "some of this, some of that." He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.
Provided by Florence Fabricant
Categories dinner, easy, weekday, pastas, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pasta carbonara will be. Look for high-quality kielbasa, eggs, Parmesan cheese, and pasta.
- Don't overcook the pasta: Cook the pasta al dente, according to the package directions. Overcooked pasta will be mushy and not as enjoyable.
- Use fresh eggs: Fresh eggs will give the carbonara a richer flavor and a creamier texture.
- Grate the Parmesan cheese fresh: Freshly grated Parmesan cheese will melt more easily and evenly than pre-shredded cheese.
- Don't add the eggs and cheese to the hot pasta: This will cause the eggs to scramble and the cheese to clump. Instead, let the pasta cool slightly before adding the eggs and cheese.
- Season to taste: Add salt and pepper to taste, until the desired flavor is achieved.
Conclusion:
Kielbasa pasta carbonara is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying pasta dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give kielbasa pasta carbonara a try!
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