Carbonara is the classic comfort food—a greasy and creamy pasta dish with almost no ingredients and no fuss. In order to make it my own, I reached back to my childhood and combined it with the comfort food we ate in my house: Kielbasa. My dad would mix in paprika and throw it in a frying pan and use the beautiful grease it created to coat some pasta for a quick comfort dish. Kielbasa and spaghetti meet here, and the results are a greasy hug, in the best way.
– 1 cup (115 g) spaghetti.
– 1 tsp (5 ml) olive oil.
– 1 cup (33 g) ⅛-inch-[3-mm-] thick) sliced kielbasa.
– 1 tsp (2 g) smoked paprika.
– 2 eggs.
– ¼ cup (45 g) grated Parmesan cheese.
– Pinch of salt.
– 1 tsp (2 g) cracked black pepper.
Step 2: While the spaghetti is cooking, heat the olive oil in a medium-size frying pan over medium-high heat. Add the kielbasa and paprika to the hot oil and cook, stirring the meat with a wooden spoon every 30 seconds to move it around. Once the kielbasa has browned and the pan is coated in kielbasa-and-paprika-flavored-grease, the kielbasa is done, about 3-4 minutes. Remove from the heat.
Step 3: Crack the eggs into a small bowl, beat them lightly and whisk in the Parmesan cheese. Make sure your egg mixture has a smooth consistency. Put the pot with the pasta over low heat and quickly add the kielbasa and grease, along with the salt and pepper. Use your stronger hand to stir the pasta rapidly while you pour the egg mix into the pot very slowly with your other hand. After about 45 seconds of stirring as hard as you can (so you don’t get scrambled eggs), you should have a creamy and smoky sauce. Eat!