OLIVE GARDEN'S SPAGHETTI CARBONARA RECIPE
Make our Olive Garden's Spaghetti Carbonara Restaurant Recipe at home tonight for your family. With our Secret Restaurant Recipe your Spaghetti Carbonara will taste just like Olive Garden's.
Provided by Mark
Categories Cooking Sauce Kid Favorite Main Course
Time 50m
Number Of Ingredients 12
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 RECIPE - (4.7/5)
Provided by barbgreenfield
Number Of Ingredients 13
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 SPAGHETTI CARBONARA
Enjoy Olive Garden's not so traditional take on Carbonara sauce.
Provided by Stephanie Manley
Categories Main Course
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 729 kcal, Carbohydrate 52 g, Protein 23 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 82 mg, Sodium 825 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA
Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com.
Provided by angela.rambo
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 26
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.
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