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olive garden spaghetti carbonara

Name: olive garden spaghetti carbonara
Ingredients: 8 ounce mushrooms with stems, sliced 1/4-inch; 6 tablespoon finely-minced shallots; 1/4 cup rendered bacon drippings or olive oil; 24 slices thick bacon, cooked, and sliced 1/2-inch strips; 2 pound spaghetti, cooked; 2 teaspoon finely-chopped parsley; 3 grinds black pepper; 4 tablespoon grated parmesan

Olive Garden Spaghetti Carbonara Posted by dizzybreez at recipegoldmine.com May 4, 2001 Source: Olive Garden Restaurants 8 ounces mushrooms with stems, sliced 1/4-inch 6 tablespoon...

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Ingredients8 items

Ingredients

8ouncemushrooms with stems, sliced 1/4-inch
6tablespoonfinely-minced shallots
1/4cuprendered bacon drippings or olive oil
24slices thick bacon, cooked, and sliced 1/2-inch strips
2poundspaghetti, cooked
2teaspoonfinely-chopped parsley
3grinds black pepper
4tablespoongrated parmesan

Directions

1
Olive Garden Spaghetti Carbonara Posted by dizzybreez at recipegoldmine.com May 4, 2001 Source: Olive Garden Restaurants 8 ounces mushrooms
2
Add the bacon strips, stir well and turn off the heat
3
Add the warm spaghetti and blend all ingredients together thoroughly
4
Add the warm béchamel sauce, pepper, parsley and salt and blend thoroughly
5
Serve immediately with Parmesan
6
Sauce: In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk
7
Do not allow the roux to color more than blond
8
Add milk (no skim or low-fat) and bring to just below the boiling point

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