Olivegardenspaghetticarbonara Recipes

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.

COPYCAT OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Steps:

• Preheat oven to 350ºF.
• Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.
• Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
• Cook the pasta in salted boiling water according to package directions.
• Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.
• Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
• Add sauce and stir everything together.
• Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.

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 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 SPAGHETTI CARBONARA

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.

COPYCAT OLIVE GARDEN SPAGHETTI SAUCE

Steps:

• Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
• Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
• Reduce heat to low and simmer for 2-3 hours stirring often.
• For the first half of the simmer time, do so with the pot uncovered, then cover.
• Add the cheese, stir in and simmer for an additional 5 minutes or so.