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Elbows With Sausage and Mushrooms, Carbonara Style

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“Marie Simmons”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown sausage in a skillet, about 8 minutes; transfer to colander or sieve to drain off fat; set aside.
  2. Add oil to skillet; heat over medium heat; stir/saute onion, red pepper, and mushrooms, stirring often until vegetables are tender and lightly browned.
  3. Add in garlic; saute 1 minute.
  4. Add in the sausage; season with salt and pepper; keep warm on low heat.
  5. Beat the eggs and cheese in a large serving bowl; set aside.
  6. Cook the elbows in a large pot of boiling salted water until al dente, about 12 minutes; drain.
  7. 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).
  8. Serve with extra cheese to sprinkle on each serving.

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