Olivegardenspaghetticarbonara Recipes

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:

• 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

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.

SPAGHETTI CARBONARA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.