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Olive Garden's Spaghetti Carbonara
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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8 ounces mushrooms with stems -- sliced 1/4"
6 tablespoons finely-minced shallots
1/4 cup rendered bacon drippings or olive oil
24 slices thick bacon -- cooked, and
sliced 1/2" strips
2 pounds spaghetti -- cooked
2 teaspoons finely-chopped parsley
3 grinds of black pepper
Salt -- to taste
4 tablespoons grated Parmesan
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups whole milk

Add the reserved bacon drippings or the olive oil to a heavy skillet over
medium heat until fragrant, then add the mushrooms and shallots and sauté
until they are golden, but 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 bechamel sauce, pepper, parsley and salt and blend thoroughly.
Serve immediately with Parmesan.

Sauce: In a heavy non-aluminum pot, melt butter and add flour and cook on
moderate heat for 2 minutes, stirring constantly with a 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 (180 degrees).

This recipe yields 4 servings.

© 2008
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