Why You’ll Love this Olive Garden Carbonara
Comfort food enthusiasts, gather ’round! This Olive Garden Carbonara recipe transforms your kitchen into an Italian bistro without the wait or the bill.
I’ve perfected this creamy, indulgent pasta that balances rich béchamel sauce with savory bacon and earthy mushrooms. The depth of flavor from those golden-sautéed shallots? Absolutely transformative.
What makes this dish special is its versatility. Need a date night winner? Hosting friends? Craving a fancy-ish meal while wearing pajamas?
This carbonara delivers. The silky sauce clings to every strand of spaghetti, creating that restaurant-quality experience you thought only professional chefs could achieve.
What Ingredients are in Olive Garden Carbonara?
To recreate the famous Olive Garden Carbonara at home, you’ll need a careful balance of rich ingredients that come together to form that silky, indulgent sauce and satisfying pasta dish. The combination of bacon, mushrooms, and a homemade béchamel creates that distinctive restaurant flavor profile that’s both comforting and impressive. And honestly, who doesn’t love a good carbonara? It’s like a warm hug in pasta form.
- 8 ounces mushrooms, stems included, sliced 1/4-inch thick
- 5 tablespoons finely minced shallots
- 1/4 cup olive oil
- 24 slices bacon, cooked and cut into 1/2-inch strips
- 2 pounds spaghetti, cooked
- 2 teaspoons finely chopped fresh parsley
- Black pepper and salt, to taste
- 4 tablespoons grated Parmesan cheese
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups whole milk
When shopping for these ingredients, quality really matters for a dish this simple. The bacon should be thick-cut if possible, and please don’t substitute the whole milk with skim or low-fat versions—the richness is essential for that authentic carbonara texture. Fresh mushrooms will provide the best flavor, and while white button mushrooms work perfectly fine, cremini (baby portobello) mushrooms can add an extra depth of earthiness. Remember, carbonara is all about indulgence, so this isn’t the time to cut corners on ingredients.
How to Make this Olive Garden Carbonara
Start by heating 1/4 cup olive oil in a heavy skillet over medium heat until it becomes fragrant. This is when the magic begins. Add 8 ounces of sliced mushrooms and 5 tablespoons of finely-minced shallots to the pan, sautéing them until they turn a beautiful golden color—not brown, mind you, just that perfect golden hue that signals they’ve released their flavors.
Then toss in those 24 slices of cooked bacon (cut into 1/2-inch strips) and stir everything together well before turning off the heat. There’s something so satisfying about watching these ingredients come together, isn’t there?
While your mushroom-bacon mixture is cooking, you’ll need to prepare the béchamel sauce—the creamy foundation that makes this carbonara so luxurious. In a separate heavy non-aluminum pot, melt 6 tablespoons of butter, then add 6 tablespoons of all-purpose flour, cooking on moderate heat for about 2 minutes.
Keep stirring constantly with a wire whisk (seriously, don’t stop stirring or you might end up with lumps, and nobody wants lumpy carbonara). The roux should stay blond in color—we’re not looking for a deep brown here.
Once that’s done, pour in 3 cups of whole milk and bring it to just below boiling point before immediately removing from heat. This timing is essential for the perfect sauce consistency.
Now comes the assembly—the part where it all comes together. Add your cooked 2 pounds of warm spaghetti to the skillet with the mushroom-bacon mixture and blend thoroughly. Pour the warm béchamel sauce over everything, then season with salt, black pepper, and 2 teaspoons of finely chopped fresh parsley.
Toss until every strand of pasta is coated in that silky sauce. The aroma at this point will have everyone hovering around the kitchen, trust me.
Serve immediately with a generous sprinkle of 4 tablespoons of grated Parmesan cheese on top. And voilà—restaurant-quality carbonara right at your dinner table.
Olive Garden Carbonara Substitutions and Variations
While the classic Olive Garden carbonara recipe is scrumptious as written, I’ve discovered several ways to customize it based on what you have in your pantry or dietary preferences.
Try pancetta or prosciutto instead of bacon for an authentic Italian twist. No mushrooms? Peas make a lovely, sweet substitute.
For a lighter version, swap whole milk with half-and-half mixed with chicken broth. Gluten-sensitive? Use rice pasta and replace flour with cornstarch for the bechamel.
Got vegetarians at the table? Omit the bacon and add roasted red peppers and artichoke hearts. The smoky-sweet combination is divine, trust me.
What to Serve with Olive Garden Carbonara
When enjoying a rich and creamy plate of Olive Garden carbonara, you’ll want complementary sides that balance the dish’s decadence.
I always reach for a crisp Caesar salad—those crunchy romaine leaves and tangy dressing cut through the pasta’s richness perfectly.
Garlic breadsticks are non-negotiable in my house.
Who doesn’t love mopping up that silky sauce with warm, buttery bread? Trust me on this one.
For vegetables, I suggest roasted asparagus or sautéed broccolini with a squeeze of lemon.
The slight bitterness and bright acidity create harmony with the carbonara’s velvety texture.
Divine pairing, minimal effort.
Final Thoughts
After making this Olive Garden carbonara at home, I’ve discovered that homemade truly rivals restaurant quality.
The rich bechamel sauce, perfectly cooked mushrooms, and savory bacon create that signature flavor I crave, but at a fraction of the cost.
The best part? You can adjust ingredients to your preference—add more bacon for extra indulgence or toss in extra mushrooms for earthy depth.
Trust me, your dinner guests will think you’ve been hiding culinary school credentials.
Olive Garden Carbonara
Ingredients
Equipment
Method
- Heat olive oil in a heavy skillet over medium heat until fragrant.
- Add sliced mushrooms and minced shallots to the pan, sautéing until they turn golden (not brown).
- Add the cooked bacon strips and stir everything together well. Turn off the heat.
- In a separate heavy non-aluminum pot, melt butter, then add all-purpose flour, cooking on moderate heat for about 2 minutes.
- Stir constantly with a wire whisk to prevent lumps. The roux should remain blond in color.
- Pour in the whole milk and bring it to just below boiling point before immediately removing from heat.
- Add the cooked warm spaghetti to the skillet with the mushroom-bacon mixture and blend thoroughly.
- Pour the warm béchamel sauce over everything, then season with salt, black pepper, and chopped fresh parsley.
- Toss until every strand of pasta is coated in the silky sauce.
- Serve immediately with a generous sprinkle of grated Parmesan cheese on top.
