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olive garden carbonara recipe

Olive Garden Carbonara

This indulgent Olive Garden Carbonara combines a silky béchamel sauce with savory bacon and golden-sautéed mushrooms for a restaurant-quality pasta experience at home. The creamy sauce perfectly coats every strand of spaghetti, creating a comforting yet impressive dish that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Main Course
Cuisine: Italian
Calories: 785
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons all-purpose flour
  • 24 slices bacon cooked and cut into 1/2-inch strips
  • 6 tablespoons butter
  • 4 tablespoons Parmesan cheese grated
  • 3 cups whole milk
  • 8 ounces mushrooms stems included, sliced 1/4-inch thick
  • 1/4 cup olive oil
  • 2 teaspoons fresh parsley finely chopped
  • 5 tablespoons shallots finely minced
  • 2 pounds spaghetti cooked
  • Black pepper and salt to taste

Equipment

  • Heavy skillet
  • Wire whisk
  • Non-aluminum pot

Method
 

  1. Heat olive oil in a heavy skillet over medium heat until fragrant.
  2. Add sliced mushrooms and minced shallots to the pan, sautéing until they turn golden (not brown).
  3. Add the cooked bacon strips and stir everything together well. Turn off the heat.
  4. In a separate heavy non-aluminum pot, melt butter, then add all-purpose flour, cooking on moderate heat for about 2 minutes.
  5. Stir constantly with a wire whisk to prevent lumps. The roux should remain blond in color.
  6. Pour in the whole milk and bring it to just below boiling point before immediately removing from heat.
  7. Add the cooked warm spaghetti to the skillet with the mushroom-bacon mixture and blend thoroughly.
  8. Pour the warm béchamel sauce over everything, then season with salt, black pepper, and chopped fresh parsley.
  9. Toss until every strand of pasta is coated in the silky sauce.
  10. Serve immediately with a generous sprinkle of grated Parmesan cheese on top.

Notes

For the best flavor, use thick-cut bacon and fresh mushrooms. Cremini (baby portobello) mushrooms can add extra depth of earthiness compared to white button mushrooms.
This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to restore the creamy consistency.
For a complete meal, serve with a crisp Caesar salad, garlic breadsticks, or roasted asparagus to balance the richness of the carbonara.