Best Olive Garden Spaghetti Carbonara Recipes

OLIVE GARDEN SPAGHETTI CARBONARA

Olive Garden Spaghetti Carbonara image

This was posted by dizzybreeze at recipegoldmine.com on May 4, 2001. Source Olive Garden Restaurants.

Provided by Manami

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces mushrooms, with stems sliced 1/4-inch thick
5 tablespoons finely-minced shallots
1/4 cup olive oil
24 slices bacon, cooked & sliced 1/2-inch strips
2 lbs spaghetti, cooked
2 teaspoons finely-chpd fresh parsley
black pepper
salt
4 tablespoons grated parmesan cheese
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups whole milk

Steps:

Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, not brown.
Add the bacon strips, stir well and turn off the heat.
Add the warm spaghetti and blend all ingredients together thoroughly.
Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly.
Serve immediately with Parmesan.
Sauce:.
In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk.
Do not allow the roux to color more than blond.
Add milk (no skim or low-fat) and bring to just below the boiling point.
Remove from heat immediately and keep warm.

Nutrition Facts : Calories 1934.8, Fat 103.2, SaturatedFat 38.1, Cholesterol 161, Sodium 1421.8, Carbohydrate 192.2, Fiber 8.2, Sugar 14.7, Protein 56.8

OLIVE GARDEN SPAGHETTI CARBONARA RECIPE - (4.7/5)

Olive Garden Spaghetti Carbonara Recipe - (4.7/5) image

Provided by barbgreenfield

Number Of Ingredients 13

Ingredients

Ingredients
1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices bacon, extra thick
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbs. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated

Steps:

Directions Melt butter in 4-qt. heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Cook bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.

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