Olive Garden Spaghetti Carbonara Recipes

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OLIVE GARDEN'S SPAGHETTI CARBONARA RECIPE



Olive Garden's Spaghetti Carbonara Recipe image

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

1/4 cup Flour
1/4 cup Butter
1 quart Milk
1/8 teaspoon freshly ground Black Pepper (to taste)
1/2 teaspoon Salt (to taste)
24 slices extra thick Bacon
1/4 cup Olive Oil
3 cups Mushrooms (sliced)
6 tablespoons Scallions (finely minced)
1 pound Spaghetti (uncooked)
2 teaspoons fresh Parsley (finely chopped)
1/2 cup Parmesan Cheese (freshly grated)

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)



Olive Garden Spaghetti Carbonara Recipe - (4.7/5) image

Provided by barbgreenfield

Number Of Ingredients 13

Ingredients
1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices bacon, extra thick
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbs. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated

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



Olive Garden Chicken and Shrimp Carbonara image

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

1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon, mixture
cooked pasta
1/2 teaspoon black pepper
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
1/4 teaspoon salt
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits

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.

OLIVE GARDEN SPAGHETTI CARBONARA



Olive Garden Spaghetti Carbonara image

This was posted by dizzybreeze at recipegoldmine.com on May 4, 2001. Source Olive Garden Restaurants.

Provided by Manami

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces mushrooms, with stems sliced 1/4-inch thick
5 tablespoons finely-minced shallots
1/4 cup olive oil
24 slices bacon, cooked & sliced 1/2-inch strips
2 lbs spaghetti, cooked
2 teaspoons finely-chpd fresh parsley
black pepper
salt
4 tablespoons grated parmesan cheese
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups whole milk

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.

Nutrition Facts : Calories 1934.8, Fat 103.2, SaturatedFat 38.1, Cholesterol 161, Sodium 1421.8, Carbohydrate 192.2, Fiber 8.2, Sugar 14.7, Protein 56.8

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