Olive Garden Spaghetti Carbonara Recipe 475 Food

OLIVE GARDEN SPAGHETTI CARBONARA

Steps:

• 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 whisk until mixture barely comes to a boil.
• Reduce heat and simmer 5 minutes, whisking frequently while sauce thickens.
• Add the Fontina cheese into the sauce and allow it to melt into the sauce. Keep warm.
• Cook bacon thoroughly and drain on paper towels.
• Cut bacon into 1/4-inch pieces.
• Add bacon to sauce and stir to combine.
• Heat olive oil in large skillet over medium heat.
• Add sliced mushrooms and minced scallions and sauté until mushrooms have softened and golden.
• Add mushrooms and scallions to the sauce.
• Cook spaghetti according to the package directions.
• Drain the spaghetti well and add it to the sauce.
• Add parsley to the sauce.
• Stir everything together and transfer the mixture to a serving dish.
• Sprinkle Parmesan cheese on top and serve immediately.

OLIVE GARDEN'S SPAGHETTI CARBONARA RECIPE

Steps:

• Melt butter in 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. Keep warm.
• Cook bacon until fully cooked. 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 sauté until golden. Add to sauce.
• Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well.
• Transfer to warm serving dish. Sprinkle with Parmesan cheese and serve immediately.

OLIVE GARDEN SPAGHETTI CARBONARA

Steps:

• Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, not brown.
• Add the bacon strips, stir well and turn off the heat.
• Add the warm spaghetti and blend all ingredients together thoroughly.
• Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly.
• Serve immediately with Parmesan.
• Sauce:.
• In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk.
• Do not allow the roux to color more than blond.
• Add milk (no skim or low-fat) and bring to just below the boiling point.
• Remove from heat immediately and keep warm.

OLIVE GARDEN SPAGHETTI CARBONARA RECIPE - (4.7/5)

Steps:

• Directions Melt butter in 4-qt. 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. Keep warm. Cook bacon until fully cooked. 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 sauté until golden. Add to sauce. Cook spaghetti according to 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.

OLIVE GARDEN SPAGHETTI SAUCE

Steps:

• Brown meat in oil.
• Drain and run under hot water to get rid of excess fat.
• Combine meat in a pot with rest of ingredients.
• Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Steps:

• Preheat oven to 350ºF.
• Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
• Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
• Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
• Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
• Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
• Add sauce. Stir until well blended.
• Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
• Serve immediately and enjoy.

SPAGHETTI CARBONARA

Steps:

• Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from heat.
• Whisk together the milk and egg in a large serving bowl until well-combined. Stir in the onion.
• Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to package directions. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well coated. Add the cheese, parsley, salt and pepper and toss well. Crumble the bacon into small pieces over the spaghetti and toss. Serve immediately.

THE ACTUAL OLIVE GARDEN BOLOGNESE SAUCE RECIPE (SPAGHETTI SAUCE)

Steps:

• Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
• Add meat and cook 10 minutes over medium heat, stirring occasionally.
• Deglaze pan with wine, let it reduce.
• Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
• Serve over fresh, hot pasta.