Olive Garden Carbonara: Creamy Italian-American Classic

The first time I tasted Olive Garden’s Carbonara, I was captivated by how different it was from the traditional Italian version I’d learned. Instead of the classic egg-based sauce, their interpretation featured a velvety white sauce that coated each strand of pasta perfectly. The savory bacon, earthy mushrooms, and mild scallions created a symphony of flavors that left me determined to recreate this dish at home.

After several attempts to capture that distinctive Olive Garden experience, I finally perfected this copycat recipe. What began as a culinary experiment has now become a staple in my household for those evenings when we crave restaurant-quality comfort food without the wait or the bill. My family prefers my homemade version now, especially since we can customize the amount of bacon and mushrooms to our liking.

Why This Recipe Works

This copycat recipe successfully captures the essence of Olive Garden’s Carbonara through several key techniques. First, the sauce begins with a classic roux (butter and flour), which creates the perfect foundation for a silky, stable sauce that won’t separate. The addition of Fontina cheese—a signature ingredient in Olive Garden’s version—provides a mellow, nutty flavor that distinguishes it from standard Alfredo sauce. Sautéing the mushrooms and scallions separately allows them to develop deep flavor and prevents excess moisture from diluting the sauce. Using thick-cut bacon ensures substantial, meaty pieces throughout the dish rather than thin, crumbly bits that disappear into the sauce. Finally, finishing with fresh parsley and Parmesan cheese adds brightness and a savory punch that balances the richness of the cream sauce, resulting in a harmonious dish that faithfully recreates the restaurant experience.

Ingredients You’ll Need

For the Sauce:

• All-purpose flour – Creates the base for the roux that thickens the sauce
• Butter – Provides richness and forms the foundation of the roux
• Milk – Creates the creamy base of the sauce
• Ground black pepper – Adds traditional carbonara spice
• Salt – Enhances all the flavors
• Fontina cheese – Delivers the signature mild, nutty flavor
• Parmesan cheese – Adds savory depth and saltiness

For the Add-ins:

• Thick-cut bacon – Provides smoky, savory flavor and meaty texture
• Olive oil – Used for sautéing the vegetables
• Fresh mushrooms – Add earthy flavor and meaty texture
• Scallions – Contribute mild onion flavor and color
• Fresh parsley – Brightens the dish with color and fresh flavor

For the Base:

• Spaghetti – The traditional pasta choice for carbonara

How to Make Olive Garden Carbonara

1. Melt butter in a large saucepan over medium heat.
2. Stir in flour and cook for 1 minute.
3. Add milk, salt, and pepper to the pan. Whisk until the mixture barely comes to a boil.
4. Reduce heat and simmer for 5 minutes, whisking until the sauce thickens.

5. Add the Fontina cheese into the sauce and stir until it melts into the sauce. Keep warm.
6. Cook bacon until crispy, drain, and into small pieces.
7. Add bacon to the sauce.

8. Heat olive oil in a large skillet over medium heat.
9. Add sliced mushrooms and minced scallions and sauté until mushrooms have softened.
10. Add the mushrooms and scallions to the sauce.
11. Cook spaghetti according to the package directions, drain it well, and add it to the sauce.

12. Add parsley to the sauce.
13. Stir everything together and transfer it to a serving dish.
14. Sprinkle Parmesan cheese and chopped fresh parsley all over the top and serve it immediately.

If you want to add a little crunch, top it with some toasted panko bread crumbs.

Olive Garden Carbonara Copycat Recipe

Recreate Olive Garden's famous carbonara at home with this easy copycat recipe featuring a creamy cheese sauce, crispy bacon, and sautéed mushrooms.

4.80 from 5 votes

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Course: Main Course

Cuisine: Italian

Keyword: Olive Garden Recipes, Spaghetti Carbonara

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Calories: 729kcal

Author: Stephanie Manley

Ingredients

• 1/4 cup olive oil
• 12 ounces fresh mushrooms sliced
• 6 tablespoons minced scallions
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 quart milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 ounces Fontina cheese freshly grated
• 18 ounces extra-thick bacon cooked crisp and chopped to 1/4 inch
• 1 pound spaghetti
• 2 teaspoons finely chopped fresh parsley
• 1/2 cup shredded Parmesan cheese

Instructions

• Heat the olive oil in large skillet over medium heat. Add the mushrooms and scallions and sauté until the mushrooms are soft and golden. Set aside.
• Melt the butter in a heavy 4-quart saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Add the milk, salt, and pepper and stir vigorously with a wire whisk until the mixture barely comes to a boil. Reduce the heat and simmer for 5 minutes, whisking frequently while the sauce thickens. Add the Fontina, bacon, and sauteed vegetables, and stir until the cheese melts. Keep warm.
• Cook the spaghetti according to the package directions. Drain well.
• Add the spaghetti and parsley to the sauce, mix well, and transfer to a serving dish. Sprinkle with Parmesan and serve immediately.

Nutrition

Calories: 729kcal | Carbohydrates: 52g | Protein: 23g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 825mg | Potassium: 438mg | Fiber: 2g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 0.8mg | Calcium: 262mg | Iron: 1.4mg

What to serve with Olive Garden spaghetti carbonara

Want to serve more than a bowl of pasta? Here are three ideas for dishes to accompany your carbonara.

• Insalata Caprese: A simple Italian salad made from fresh tomatoes, mozzarella cheese, basil, olive oil, and a sprinkle of salt. The light and refreshing taste of the salad contrasts nicely with the richness of the Carbonara.
• Garlic Bread or Bruschetta: Garlic bread is a great side dish to sop up the creamy Carbonara sauce. Alternatively, bruschetta topped with fresh tomatoes, basil, and garlic offers a crunchy texture and new flavors that can be a nice contrast to the creaminess of the pasta.
• Roasted Vegetables: You can roast vegetables like zucchini, bell peppers, asparagus, or broccoli with olive oil, salt, and pepper. These roasted vegetables can provide a slightly charred flavor and a change in texture that complements the smooth and creamy sauce of the Carbonara.

Storage and Make-Ahead Tips

• Freezing: Not recommended as the sauce can separate and the pasta texture will deteriorate
• Refrigeration: Store leftovers in an airtight container for up to 3 days
• Component prep: Cook bacon and sauté vegetables up to 1 day ahead, refrigerate separately
• Sauce separation: If sauce and pasta are stored together, add a splash of milk when reheating
• Reheating method: Warm gently on stovetop over medium-low heat, stirring frequently

More Olive Garden Copycat Recipes

• Asiago Tortelloni
• Capellini Pomodoro
• Chicken and Shrimp Carbonara
• Chicken Gnocchi Soup
• Fried Mozzarella
• Olive Garden Breadsticks
• Olive Garden Chicken Alfredo
• Olive Garden Pizza
• Olive Garden Shrimp Scampi

Favorite Italian Recipes

• Homemade Italian Sausage
• Homemade Spaghetti Sauce
• Italian Rice Balls
• Spaghetti Casserole
• Unos Pizza

Check out my easy Italian recipes and the best Olive Garden recipes here on CopyKat!