Olive Garden Spaghetti Carbonara
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms
sliced |
|
| 6 | tablespoons |
shallots
minced |
|
| ¼ | cup |
bacon drippings
|
*
|
| 24 | slices |
bacon
cooked, sliced, thick |
|
| 2 | pounds |
spaghetti
cooked |
|
| 4 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
parsley leaves
chopped |
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
| 3 | cups |
bechamel (white) sauce
|
*
|
| 6 | tablespoons |
butter
or margarine |
|
| 6 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 9E+1 | ml |
shallots
minced |
|
| 59 | ml |
bacon drippings
|
*
|
| 24 | slices |
bacon
cooked, sliced, thick |
|
| 907.2 | g |
spaghetti
cooked |
|
| 6E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
parsley leaves
chopped |
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
| 7.1E+2 | ml |
bechamel (white) sauce
|
*
|
| 9E+1 | ml |
butter
or margarine |
|
| 9E+1 | ml |
all-purpose flour
|
|
| 7.1E+2 | 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.
