Olive Garden Spaghetti Carbonara Recipe 47

OLIVE GARDEN'S SPAGHETTI CARBONARA RECIPE

Steps:

• Melt butter in 4-quart 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.
• Transfer to warm serving dish. Sprinkle with Parmesan cheese and serve immediately.

OLIVE GARDEN SPAGHETTI CARBONARA

Steps:

• Melt butter in a 4-quart heavy saucepan over medium heat.
• Stir in flour and cook for 1 minute.
• Add milk, salt, and pepper and stir vigorously with wire whisk until mixture barely comes to a boil.
• Reduce heat and simmer 5 minutes, whisking frequently while sauce thickens.
• Add the Fontina cheese into the sauce and allow it to melt into the sauce. Keep warm.
• Cook bacon thoroughly and drain on paper towels.
• Cut bacon into 1/4-inch pieces.
• Add bacon to sauce and stir to combine.
• Heat olive oil in large skillet over medium heat.
• Add sliced mushrooms and minced scallions and sauté until mushrooms have softened and golden.
• Add mushrooms and scallions to the sauce.
• Cook spaghetti according to the package directions.
• Drain the spaghetti well and add it to the sauce.
• Add parsley to the sauce.
• Stir everything together and transfer the mixture to a serving dish.
• Sprinkle Parmesan cheese on top and serve immediately.

OLIVE GARDEN SPAGHETTI CARBONARA RECIPE - (4.7/5)

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.

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Steps:

• Preheat oven to 350ºF.
• Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
• Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
• Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
• Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
• Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
• Add sauce. Stir until well blended.
• Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
• Serve immediately and enjoy.