a bowl of homemade Olive Garden spaghetti carbonara
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5 from 1 vote

Olive Garden Spaghetti Carbonara

Enjoy Olive Garden's not so traditional take on Carbonara sauce. 
Course Main Course
Cuisine Italian
Keyword Olive Garden Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 729kcal
Author Stephanie Manley

Ingredients

  • 1/4 cup flour
  • 1/4 cup butter
  • 1 quart milk
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 18 ounces bacon extra thick cut
  • 1/4 cup olive oil
  • 12 ounes sliced mushrooms
  • 6 tablespoons minced scallions
  • 1 pound spaghetti cook according to package directions
  • 2 teaspoons parsley finely chopped
  • 1/2 cup shredded Parmesan cheese
  • 2 ounces Fontina cheese freshly grated

Instructions

  • 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 whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Add the Fontina cheese into the sauce, and allow it to melt into the sauce. Keep warm. 
  • Cook bacon thoroughly. 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 saute until golden; add to sauce. Cook spaghetti according to the 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.

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
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