Elbows With Sausage and Mushrooms, Carbonara Style

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown sausage in a skillet, about 8 minutes; transfer to colander or sieve to drain off fat; set aside.
  • Add oil to skillet; heat over medium heat; stir/saute onion, red pepper, and mushrooms, stirring often until vegetables are tender and lightly browned.
  • Add in garlic; saute 1 minute.
  • Add in the sausage; season with salt and pepper; keep warm on low heat.
  • Beat the eggs and cheese in a large serving bowl; set aside.
  • Cook the elbows in a large pot of boiling salted water until al dente, about 12 minutes; drain.
  • Immediately add hot elbows, sausage mixture, and parsley to beaten eggs; stir slowly until blended and creamy (the heat from the pasta will cook the eggs enough).
  • Serve with extra cheese to sprinkle on each serving.
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