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Olive Garden Spaghetti Carbonara

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Submitted by jencamarena

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

8 231.2
OUNCES ML/G MUSHROOMS
sliced
6 9E+1
TABLESPOONS ML SHALLOTS
minced
¼ 59
CUP ML BACON DRIPPINGS *
24 24
SLICES SLICES BACON
cooked, sliced, thick
2 907.2
POUNDS G SPAGHETTI
cooked
4 6E+1
TABLESPOONS ML OLIVE OIL
2 1E+1
TEASPOONS ML PARSLEY LEAVES
chopped
4 6E+1
TABLESPOONS ML PARMESAN CHEESE
grated
3 7.1E+2
6 9E+1
TABLESPOONS ML BUTTER
or margarine
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
3 7.1E+2
CUPS ML MILK
whole

Directions

Add the reserved bacon drippings of the olive oil to a heavy skillet.

In a heavy non-aluminum pot, melt butter and add flour and cook.

Remove from heat immediately and keep warm.

Add to pasta with rest of ingredients.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 1024 35% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 932mg 39%
Total Carbohydrate 42g 42%
Dietary Fiber 5g 20%
Sugars g
Protein 77g
Vitamin A 15% Vitamin C 3%
Calcium 22% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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