This classic Olive Garden dish can now be made in your own kitchen.
How To Make Olive Garden Spaghetti Carbonara
Prep:
5 mins
Cook:
15 mins
Total:
20 mins
Ingredients
- 1/4 cup flour
- 1/4 cup butter
- 1 qt milk
- 1/8 tsp pepper
- 1/2 tsp salt
- 24 slice bacon, extra thick
- 1/4 cup olive oil
- 3 cup mushrooms, sliced
- 6 tbsp scallions, finely minced
- 1 lb spaghetti, uncooked
- 2 tsp fresh parsley, finely chopped
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 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 in a skillet. 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.
Nutrition
- Sugar: 10g
- :
- Calcium: 307mg
- Calories: 576kcal
- Carbohydrates: 38g
- Cholesterol: 49mg
- Fat: 34g
- Fiber: 2g
- Iron: 2mg
- Potassium: 636mg
- Protein: 27g
- Saturated Fat: 10g
- Sodium: 1055mg
- Vitamin A: 772IU
- Vitamin C: 2mg
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