This copycat recipe recreates the beloved Olive Garden Spaghetti Carbonara, featuring a luscious, creamy sauce that coats every strand of pasta. Unlike traditional Roman carbonara which uses eggs, this version utilizes a smooth béchamel base for a richer, more consistent texture that appeals to a wider audience. Tender slices of mushroom and aromatic shallots provide an earthy depth, while crispy bacon adds a savory crunch. It is a comforting, satisfying main dish perfect for weeknight dinners or family gatherings. The balance of salty bacon, umami mushrooms, and mild cheese creates a harmonious flavor profile that feels indulgent yet approachable. Serve immediately for the best experience.
Olive Garden Spaghetti Carbonara
Description
This copycat recipe recreates the beloved Olive Garden Spaghetti Carbonara, featuring a luscious, creamy sauce that coats every strand of pasta. Unlike traditional Roman carbonara which uses eggs, this version utilizes a smooth béchamel base for a richer, more consistent texture that appeals to a wider audience. Tender slices of mushroom and aromatic shallots provide an earthy depth, while crispy bacon adds a savory crunch. It is a comforting, satisfying main dish perfect for weeknight dinners or family gatherings. The balance of salty bacon, umami mushrooms, and mild cheese creates a harmonious flavor profile that feels indulgent yet approachable. Serve immediately for the best experience.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
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In a large skillet, cook thick-cut bacon slices over medium heat until crisp. Remove bacon and drain on paper towels, leaving the rendered fat in the pan. Crumble bacon into bite-sized pieces.
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Add sliced mushrooms and minced shallots to the bacon fat in the skillet. Sauté over medium-high heat until mushrooms are golden brown and liquid has evaporated, about 5-7 minutes.
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To make the sauce: In a heavy saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute. Gradually whisk in whole milk until smooth.
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Continue whisking the sauce until it thickens and comes to a gentle simmer. Remove from heat and stir in grated Parmesan cheese until melted and smooth. Season with black pepper and salt to taste. Keep warm.
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Add the drained spaghetti to the skillet with the mushrooms and bacon. Toss to coat in the residual fat. Pour the warm béchamel sauce over the pasta, tossing gently until evenly coated. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
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Garnish with chopped parsley and extra Parmesan cheese. Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 125.1kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 2.1g11%
- Cholesterol 6.9mg3%
- Sodium 267.6mg12%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 2.0g8%
- Sugars 4.1g
- Protein 11.8g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
