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Olive Garden Spaghetti Carbonara

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces mushrooms
sliced
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6 tablespoons shallots
minced
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¼ cup bacon drippings
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24 slices bacon
cooked, sliced, thick
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2 pounds spaghetti
cooked
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4 tablespoons olive oil
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2 teaspoons parsley leaves
chopped
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4 tablespoons Parmesan cheese
grated
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3 cups bechamel (white) sauce
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6 tablespoons butter
or margarine
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6 tablespoons all-purpose flour
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3 cups milk
whole
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g mushrooms
sliced
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9E+1 ml shallots
minced
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59 ml bacon drippings
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24 slices bacon
cooked, sliced, thick
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907.2 g spaghetti
cooked
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6E+1 ml olive oil
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1E+1 ml parsley leaves
chopped
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6E+1 ml Parmesan cheese
grated
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7.1E+2 ml bechamel (white) sauce
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9E+1 ml butter
or margarine
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9E+1 ml all-purpose flour
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7.1E+2 ml milk
whole
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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

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 102435% 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?
 

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