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Olive Garden Spaghetti Carbonara

3 C. ( 8 oz. by weight) mushrooms with stems, sliced 1/4 inch
6 T. shallots, minced finely
24 slices bacon, extra-thick, precooked, sliced into 1/2 inch strips
1/4 C. rendered bacon drippings ( preferable) or pure olive oil
2 lbs. cooked spaghetti ( 1 lb dry weight), precooked HOT
4 T. pure olive oil
3 C. light béchamel sauce HOT ( recipe follows)
freshly ground black pepper (3-4 good grindings)
2 t. parsley, finely chopped
4 T. Parmesan cheese, freshly grated
salt to taste

Clean the mushrooms and slice vertically into 1/4 " slices. Peel the shallots and mince finely. Set these items aside.

Precook the extra thick bacon, until fully cooked, but not crisp. Save the rendered bacon drippings for sautéing the mushrooms and shallots or, if you prefer, use pure olive oil. Drain the bacon on paper towels, cut across the slices into 1/2" strips and set aside.

Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking together.

Add the reserved bacon drippings or the olive oil to a large, heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute' until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm, precooked spaghetti and blend all ingredients together thoroughly. Add the warm béchamel sauce, black pepper, chopped parsley and salt, and blend thoroughly.

Remove to a heated serving dish or portion onto heated dinner plates and sprinkle generously with the freshly grated Parmesan cheese. Serve immediately.

BÉCHAMEL SAUCE: In a heavy non-aluminum pot, melt 6 Tbsp. butter or margarine, add 6 Tbsp. all purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to cool more than blonde. Add 3 cups of homogenized milk (don't use skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180°F.)

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